【凉拌樱桃萝卜】
by 毛毛妈
超市有樱桃萝卜（南京人叫洋花萝卜）卖，特别新鲜，天热做这个凉拌樱桃萝卜最合适，爽口的很。
用料:
1：樱桃萝卜两捆，净重225克，盐1茶匙；
2：橄榄油2茶匙，香油1茶匙；
3：葡萄醋（balsamic vinegar ）1大匙，
4：蜂蜜1大匙；
5：鸡粉1/6茶匙 （可以不用）
注：1大匙=15毫升=1 Tbsp，1茶匙=5毫升=1 Tsp，1杯=240毫升。
做法：
1、樱桃萝卜去头尾洗净（图1），用刀背拍碎（图2）。
2、萝卜碎放一干净盆里，加盐1茶匙拌匀（图3），腌20分钟。
3、挤去多余的汁水，放所有2-5料（图4），拌匀。
4、夏天可以放冰箱1小时后食用。
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