Description
A light, refreshing salad. Goes particularly well with rice and fatty meats.
Ingredients
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Radish
300 g
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Garnet
1 piece
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Salt
-
Sugar
Cooking
My radish, peeled
Garnet cleared.
From half a pomegranate squeeze the juice. The second parse grain
Radish grate on a grater for carrots in Korean thin strips. Put in a salad bowl, pour pomegranate juice. Add salt, adjust acidity to taste with sugar. Stir. On top sprinkle with pomegranate seeds.
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