Crisp Radish Salad
By Sue Lau
Today I have a fresh Spring salad that I like to make with radishes. It is all crunchy, spicy, cooling, sweet, and savory at the same time. I like to serve it as a side to something like Asian style noodle dishes or as a side for a picnic or bbq served with something like teriyaki chicken.
It doesn’t really need marinating but you can do so. I’d just recommend that you keep the red radishes out of the marinade until serving or just use all daikon since those will stain the salad pink. You can also find white heirloom radishes occasionally and those are nice.
I like having things to do with radishes. When I was young, my Mom and Dad grew many radishes and those were the first things ready from the garden. Mom liked making a crudite plate of sorts with those and scallions and tomatoes. She enjoyed eating raw veggies and when she didn’t have that would invariably make one of her huge bowls of tossed salad.
But this time of year I think of many gardens chock full of radishes and scallions and even cukes, so you might be able to toss this one together pretty much home grown. Anyway, I hope you find this salad to be refreshing and different, a departure even from bowls of cukes and onions.
Crisp Radish Salad
- 2 cups diced red radishes
- 1 cup diced daikon radish
- 1 medium cucumber, peeled, seeded and diced
- 1/2 cup chopped pickled ginger
- 1/2 cup chopped scallions
- 1/2 cup diced water chestnuts
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons powdered wasabi
- 1/4 teaspoon soy sauce
- 1/4 teaspoon toasted sesame oil
- 1 tablespoon salad oil
- Place radishes, cucumber, ginger, scallions, and water chestnuts in a bowl and toss lightly to mix.
- Whisk together the vinegar, honey, wasabi, soy sauce, sesame oil and salad oil and pour over vegetables, mixing again.
- Garnish with a seaweed cracker if desired.
From the kitchen of palatablepastime.com