Traditional Napa cabbage kimchi may be a little smelly, but this deliciously tangy, spicy banchan (side dish) is served with everything in Korea and is the main ingredient in many popular Korean dishes.
Crunchy, crisp radish in sweet, tart pickling juice is very easy to make. The cubes are always served with KFC (Korean Fried Chicken), thus the name Chikin (Chicken) Mu. The slices are often used as wraps and are therefore called Ssam Mu (Ssam = Wrap in Korean).
Created by the Italian brothers Caesar and Alex Cardini, at their hotel restaurant in Tijuana, Mexico in 1924, this delicious salad is great as a side salad or as a main meal with chicken (I’ve seen it served with salmon and prawns, too).