I’m not a huge radish fan, but I do like them mixed in with other veggies of similar consistency. This dish was a result of too many radishes, some extra kohlrabi and a desire to come up with a good traveling salad. I made a big batch of it a couple of days ago and have eaten it plain (as above), over lettuce, chopped up and added to egg salad and as a side dish to salmon and brown rice. I even brought a batch of it along on a hike yesterday. It’s versatile, easy to make, colorful and tasty. What more could you ask for in a veggie combo?
what you need (any variation is fine, this is a “launching pad” recipe)
2 – 3 carrots, washed and cut into match-stick pieces (click here for “how-to” video)
1/2 cup jicama, peeled and chopped
5 – 6 radishes, washed and chopped *
1 apple, washed and chopped
1 – 2 kohlrabi bulbs, trimmed, peeled and chopped
1 medium zucchini, washed and chopped
chopped parsley or mint
* My CSA delivery has included radishes the past 2 weeks. They’re Japanese radishes (or French breakfast radishes?) and are longer than the round version, making them perfect for matchstick salads.
what you do
Prepare your veggies of choice. Place in medium sized bowl and toss with dressing of choice. I used my default dressing and added some raisins, parsley and a touch of mint. The tea is chocolate mint tea, made sun-tea style. Yum!
whisk together (store in glass jar and use as needed)
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon agave nectar
3 tablespoons extra virgin olive oil
ways to use your radishes
Radishes are great added to salads (garden salads, egg salad, potato salad or cold slaw) and are perfect in stir fries, soups and stews. They can also be sautéed in better or oil and served with sea salt, fresh ground pepper and herbs.
Go forth and match-stick your veggies.