Sweet ‘n Crunchy Radish Salad

The radish explosion has begun in the garden leaving me to figure out how to best use up these crunchy little balls of brassica. Did you know that radishes are in the same basic family is broccoli, cabbage and cauliflower? I didn’t.

Radishes aren’t often thought of as a stand alone food but they are a low calorie source of nutrition, bringing vitamins C, A and B6 to the table along with calcium, potassium and magnesium. Both the bulbs and the greens can be eaten. Radish micro greens or sprouts are easy to grow at home and add flavour and nutrition to salads or wraps.

After cooking up the last of the store bought radishes last week and having super fresh ones to work with, a radish salad seemed like the way to go.

This isn’t your run of the mill toss some sliced radishes into a green salad either, it’s a sweet and crunchy salad with a bit of a Latin twist in which radish is the main ingredient. The radish, along with sweet jicama, pairs with lime and cilantro. An optional, but highly recommended sprinkle of queso fresco or cotija cheese helps to mellow out any sharpness in the radishes.

Sweet 'n Crunchy Radish Salad

Author: www.miasdailydish.com

A fresh and delicious way to highlight raw radish

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Ingredients

• 1 shallot sliced very thin
• 2 Tbsp red wine or cider vinegar
• pinch of sea salt
• 1/2 lb about 3 cups fresh radish
• 1/2 lb about 3 cups peeled jicama
• 1/4 C chopped fresh cilantro
• 2 Tbsp fresh squeezed lime juice from 1 large lime
• 1 tsp honey
• 1/2 tsp grated lime zest
• 1/4 tsp cumin
• freshly ground black pepper
• 2 Tbsp olive or avocado oil
• 1/4 C crumbled queso fresco cotija or feta cheese

Instructions

1. Place sliced shallot and vinegar into a small container with a pinch of salt, let marinate for 10-15 minutes
2. Cut radishes into quarters and then slice into 1/4" slices, place into a salad bowl
3. Trim and peel jicama and cut into 1/2" cubes, or roughly the same size as radishes, add to radishes
4. Remove radishes from vinegar with a fork and add to radish mixture, discard vinegar
5. Add chopped cilantro to vegetables, reserving about 1 Tbsp for garnish if desired.
6. Season vegetables lightly with salt and fresh ground pepper
7. In a small bowl whisk oil, lime juice, honey, lime zest and cumin together. Pour over salad and toss all together.
8. Serve with cheese crumbled over top and a sprinkle of reserved cilantro