Recipe of the Week

Sweet and Sour Radish Salad

This recipe is taken directly from the pages of Joyce Chen’s 1962, The Joyce Chen Cook Book. Chen was a chef, restaurateur, entrepreneur, author and TV personality who is credited for introducing Chinese cuisine to a broad American public. She was the first to serve buffet-style meals in her Cambridge, MA restaurant, the first to print menu in both English and Chinese, and the first to number menu items to make for easy communication between diner and server.

When she opened her first restaurant in 1958 it was described by a former Harvard University president as “not merely a restaurant but a cultural exchange center.”

Her radish recipe is a game changer.

2 bunches radishes
½ teaspoon salt
2 tablespoons brown sugar
2 tablespoons cider vinegar
½ teaspoon sesame oil

Trim both ends of radish, wash and drain. Cut large radishes in half and crush radishes gently using the side of a knife.

Sprinkle ¼ teaspoon salt on the radishes and let set for 15 minutes. Drain their liquid.

Mix the sugar and vinegar and pour over the radishes. Garnish with a little sesame oil and roasted sesame seeds and serve.

Serves 4 to 6

image by Gina Salazar

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