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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!

default dressing
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 sautΓ©ed in better or oil and served with sea salt, fresh ground pepper and herbs.

Go forth and match-stick your veggies.

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14 Responses to “veggie match-stick salad”

  1. Mary says:

    Thanks, Melissa. Great video, but please give us some ideas for the cut off “edges.” Surely there is something better than going into the compose bin.

    Having great fun following your blog. I didn’t get radishes last week (and kind of surprised because we have a family share) and, though I’m also not a lover of radishes on their own, I do like them in salads.

    Hurrying to finish off all those greens in the next 3 days. Whew!

    Keep up the good work!


  2. Michelle Houston says:

    Hey Melissa, check this out. It will make your mouth water.

  3. Melissa says:


    Thanks for the links. That’s a great idea to do little videos explaining the week’s harvest! Hmmm? I might have to expand from blogging into film making.


  4. Melissa says:


    Yes, I know! The greens are overtaking my life right now as well. I have them in my garden too — seriously, I don’t know what I was thinking! I love them, but my gosh, my hair is starting to take on a Kermit-like tinge.

    I almost hate to admit this, but I often eat as I go when chopping up ingredients match-stick style. You know, munch on the edges. Kind of like making sure the cake is cut in a straight line, if you know what I mean.


    But, as you can see from my kohlrabi and spinach salad photo, my edges aren’t straight. I just cut off enough of an edge so I can lay whatever I’m cutting flat on the cutting board. It’s just so much easier and safer that way, rather than having a carrot or something round rolling all over while you’re wielding a large chef’s knife. I don’t do it exactly like it is shown in the video, but that does give a good explanation of how to chop things.

    I pick up my share tonight. I’ll keep you posted.

  5. Mary says:

    Melissa, I would love for you to do a video like this. Since you get your share on Monday, you will be giving we who get ours later in the week a head start.

    Thanks for the tip about not cutting off all the edges. I think I’ll do that.

    Also, I mentioned a couple of weeks ago about dehydrating green smoothies. It worked really well and I really like it: a green smoothie leather. It’s a great way to have a green smoothie on the go. One caveat, though: I eat mostly raw food, so my palate is probably different than a lot of people’s. Everyone might not like the dehydrated smoothie, but I think everyone should at least try it.

    I dehydrated some of the kale, too. I will grind it into a powder and used with some other dried veggies to make a kind of soup mix.

    Eagerly awaiting your next entry.


  6. What an appealing looking salad, Melissa! I was hoping you’d be in that video … sigh. Next time, maybe? πŸ˜‰

    Anyway, cool idea on the matchstick effect! And, I didn’t know radishes could be sauteed. Thanks for educating me!


  7. Melissa says:


    My video camera is a touch outdated, but lots of bloggers are doing “how to” videos these days. I’m not crazy about being in front of the camera and would probably totally blow it! Take 1, take 2, take 20, take 45 and on and on.


    I received lots of beets in my box last night and just made the most wonderful beet cupcakes. I’ll post the recipe, but it’s gluten free. You could sub out the GF flour for a regular version — or skip it altogether since it’s not raw. I’ll do something raw in the next few days. Hmmmm?

    I’ve dehydrated all kinds of things, but never smoothies. I’ve made fruit leathers and have even dehydrated soups and stews, but it never crossed my mind to try smoothies. Good idea!

    I also got beans, more greens, radishes, turnips, some more garlic scapes and some other odds and ends, but seriously, about 3 or 4 batches of beets. I’m not complaining because I love beets.

    I dehydrated some kale and collard greens last week and will add that to a backpacking soup mix that I make. I’ll post that as well.

  8. Debbie says:

    I cut up the kohlrabi bulbs to store in the fridge and use in salads through out the week. When I first tasted the bulbs, they were mild and delicious. But a few days later, they were very bitter. We had to cook them with lots of butter to mask the taste. Is that typical with kohlrabi (radishes, beets, etc) – that they lose their sweetness and turn bitter when washed/cut/stored in tupperware in the fridge after 3 or 4 days?
    Thanks for your help, Debbie

  9. Melissa says:


    I’m not thrilled about doing blog videos, but it does seem like the direction the “cooler” bloggers are headed. I hardly have time to comb my hair each morning — you don’t want me on video in my slippers and messy hair talking about food, do you?!

    Seriously, I’d have to get a make-up and hair person to help me out.

    And Shirley, you can do anything you want with a radish. You’re much higher on the food chain. Boss them around all you want!

    Actually, some varieties are quite good in stir fried dishes. I almost like them better that way.

  10. greedydave says:


    Looks simple, fresh and delicious. I had to consult for ‘jicama’ but I’m not much the wiser (even the guy in the photo doesn’t know what he’s holding πŸ™‚ ). I don’t think there’s anything more you could ask for in a veggie combo. Maybe a big hunk of griddled pork as a side order. πŸ™‚

    Looking forward to Gluten Free TV.


  11. Melissa says:


    I love jicama — it’s a mainstay in Latin American and Mexican cooking. It’s a Mexican potato. Or apple. Actually, a cross between an apple and a potato. They go with everything and add a nice flavor to salsas and salads.

    As for GF TV — hmmm? Our little GF star, Elisabeth Hasselback, might be on track with that.


  12. Laura says:

    I am eating this salad, leftover, for breakfast. Very fresh and good.
    I have been enjoying your blog and I’m so glad I stumbled onto it! Thanks πŸ™‚

    Laura (another gluten free nutrition nut )

  13. Melissa says:


    Thanks so much — I appreciate the positive feedback (no pun intended).


  14. Melissa says:

    Debbie — if you ever see this I want you to know I found your comment in my spam folder this morning. Yikes, that’s 3 weeks after you left it! Sorry about that. I don’t know how that happens, but once in awhile the spam programs takes good ones!

    You’re right, the kohlrabi does get a little bitter after time. Hmmmm?

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Disclaimer: All material on this website is provided for informational and educational use only and should not be used for diagnostic purposes. Consult with your physician regarding any health or medical concerns you may have.
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