Pickled Radish Salad
Refreshing Pickled Radish Salad Made with Ssammu
Here are three delightful recipes using pickled radish wraps (ssammu)! Perfect for using up leftovers from camping trips or picnics. This salad is a vibrant and flavorful dish that’s incredibly easy to prepare.
Main Ingredients- 1/2 can canned corn, drained
- 100g pickled radish wraps (ssammu), drained
- 1/4 onion
- 1/4 bell pepper (any color)
Cooking Instructions
Step 1
Thoroughly drain the canned corn by placing it in a sieve. Excess water can dilute the flavor of your salad, so ensure it’s well-drained.
Step 2
Gently pat the pickled radish wraps (ssammu) dry with paper towels to remove excess moisture. Then, cut them into bite-sized squares, similar in size to the corn kernels. These wraps will add a delightful tangy crunch to the salad.
Step 3
Peel the onion and slice it into small squares, about the same size as the corn. For a milder flavor, you can soak the chopped onion in cold water for about 5 minutes before draining and using.
Step 4
Prepare the bell pepper by removing the seeds and ribs, then dicing it into small squares, similar in size to the onion and corn. Any color of bell pepper will work, adding a lovely visual appeal and a hint of sweetness.
Step 5
In a small bowl, combine the mayonnaise, whole grain mustard, lemon juice, oligosaccharide, and black pepper. Whisk everything together until smooth to create a creamy and zesty dressing. The mustard and lemon juice will provide a bright counterpoint to the richness of the mayonnaise.
Step 6
Combine the drained corn, cut ssammu, diced onion, and bell pepper in a larger bowl. Pour the prepared dressing over the ingredients. Gently toss everything together with a spatula or spoon, being careful not to mash the ingredients. Ensure all the components are evenly coated with the dressing for a delicious and visually appealing pickled radish salad.
