Aromanian Spiced Radish Salad

Ingredients

In this Aromanian adaptation of Kkakdugi, we incorporate Aromanian spices and flavors to create a unique twist. The original Korean dish is traditionally made with Korean radishes, but we substitute them with locally available radishes in Aromanian cuisine. Additionally, we use Aromanian spices to infuse the salad with the distinct flavors of the region. We alse have the original recipe for Kkakdugi, so you can check it out.

• 500g (1.1 lb) radishes, thinly sliced 500g (1.1 lb) radishes, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cumin 1/2 teaspoon cumin
• 1/2 teaspoon coriander 1/2 teaspoon coriander
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 70 kcal / 293 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced radishes, minced garlic, olive oil, lemon juice, paprika, cumin, coriander, and salt.
2. 2.
   Mix well until the radishes are evenly coated with the dressing.
3. 3.
   Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
4. 4.
   Before serving, garnish with fresh parsley.

Treat your ingredients with care...

• Radishes — Make sure to slice the radishes thinly for a crisp texture and easy absorption of flavors.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the dressing.
• If you prefer a milder flavor, reduce the amount of garlic used.
• Experiment with different herbs such as dill or mint for added freshness.

Serving advice

Serve the Aromanian Spiced Radish Salad as a side dish alongside grilled meats or as a topping for sandwiches and wraps. It also makes a great addition to mezze platters or as a refreshing accompaniment to roasted vegetables.

Presentation advice

Arrange the thinly sliced radishes in a circular pattern on a serving platter. Drizzle any remaining dressing over the top and garnish with fresh parsley for a pop of color.