Oyster and Radish Salad recipe - ingredients, nutrition and when to eat it
This tangy salad combines winter oysters and shredded radish with fragrant minari (Korean water parsley).
This tangy salad combines winter oysters and shredded radish with fragrant minari (Korean water parsley). The oysters’ delicate savory flavor goes well with the crisp radish, making it a light side dish.
Salads & light · 15 minutes to cook
Tips: After rinsing the oysters, drain them well so they don’t water down the dressing.
Tips: Serve right after tossing to keep the oysters’ texture.
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Ingredients (1 serving)
- Oyster — 100 g
- Radish — 100 g
- Minari (Korean water parsley) — 30 g
- Korean red pepper flakes — 1 tsp
- Vinegar — 1 Tbsp
- Sugar — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Salt — 0.3 tsp