Simple Korean Carrot and White Radish Salad:

1 medium size carrot, julienned

1/2 lb. white radish, julienned (daikon)

1 t. salt

1 T. sesame oil

1 T. rice vinegar

1/4 t. soy sauce

1/4 t. sugar

pinch cayenne

Put the carrot and radish in a bowl. Add the salt, mix well

and let sit for 1 hour. Drain thoroughly,

pressing out as much liquid as possible. Add the sesame oil,

vinegar, soy sauce, sugar, and cayenne.

Mix and eat.

Tags: Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chinese, food, Foodist Networks, Global Fusion Americana, Recipes