Pink radish salad in garlicky soya dressing
Dressings
The literal translation of this Chinese radish is "Inner Beauty"; you can see why. The xinlimei (SHIN-lee-may; 心里美) looks nondescript with a pale-jade skin, but slice into it and it reveals a pretty, fuchsia flush. <br /> <br />This peppery, assertive salad gets its kicks from the natural wasabi-like zing of the radish, the spicy raw garlic and the heat of a sizzled dried chilis. Serve it as a salad, in which you may like to add some frisée leaves or cabbage slaw with carrots (just the vegetables, not the mayo dressing), or on its own as a spicy-and-crunchy complement to hot entrées. <br /> <br />The way the radish is cut into "petals" is quite unusual by vegetable standards but a classic in Chinese cuisine for this dish. I reccomend letting the radish sit in the dressing overnight, covered in the fridge, to absorb the flavours, but don't hesitate to eat it right away as is commonly done. <br /> <br />Each Sunday I post a salad based on classic Chinese salad recipes, which I post on www.jamiepea.com. I tweak and standardize so it's all-natural (no MSG!), easy to make and enjoyable for the traditional and noob palate alike. Each recipe can be enjoyed as a "Western-style" salad, by consulting my leafy greens pairing suggestions; or of course the Chinese way, as-is as a cold starter or side dish.
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