Favorite at Hawaiian Cook-Outs
Crisp Finger Food
Cold Sweet and Sour Radishes are a favorite accompaniment for roasted meats at Hawaiian Luaus and other cook-outs. Essentially, this is a Chinese dish, usually just made with Red Radishes. In the Islands, they like to combine White Radishes and Red Radishes, which adds to the visual appeal. You can of course make it with either or both, if you have both kinds of Radish ready at the same time.
Cold Sweet and Sour Radishes
1 bunch Red Radishes
1 bunch White Radishes
4 Green Onions, white parts only, thinly sliced, about half a cupful
6 tablespoons Vinegar,preferably Chinese Red or Black Vinegar
2 tablespoons Soy Sauce
2 tablespoons Sugar
4 teaspoons Sesame Oil
First, wash and trim the Radishes. Slice the White Radishes in half if too large. Crush each Radish with the side of a heavy Chinese cleaver, smashing it but keeping each Radish intact.
Combine the Vinegar, Soy Sauce, Sugar and Sesame Oil in a small bowl. Mix well and pour over the Radishes. Cover and let it stand at room temperature for 3 hours, no longer, or the Radishes will become too soft. Serve as an appetizer at room temperature or chilled.
This goes nicely with roasted meats such as Spare Ribs and only takes a few minutes to prepare. Although the Chinese original dish typically uses just Red Radishes, this version incorporates White Radishes for a nice color and flavor contrast