Today, we are preparing a delicious Red Radish Salad, which is one of my all-time favourite dishes. This recipe requires only a few ingredients, and it is easy to make at home. The radishes give this dish an appealing pop of colour, flavour, and crunch, enhancing a variety of dishes, especially lamb soups, stews, dumplings, and barbecues.

Red radishes are excellent for digestion and reduce the heaviness of grilled meats, which is why they are popular in shawarmas. You can prepare this salad as is, or pair it with your favourite leafy vegetables.

Some people find red radishes earthy in flavour, but when they are prepared correctly, they become delicious, crunchy crudites with a distinct mustard-like flavour that hits the back of the palate. The combination of vinegar and lime juice enhances that flavour.

Historical origin of Red Radishes.

These root vegetables originated thousands of years ago in China. They were popular in Ancient times and fed to the labourers who built the Pyramids of Egypt. In Greece, the radishes were cast in Gold and offered to the God Apollo.

How to Cut Red Radishes?

This depends on the dish you will pair it with. If you are adding it to a shawarma, it is easier to eat thinly sliced. You can also cut the radishes into thin slices and then into triangular shapes.

When eating alongside soups, stews, and barbecues, it is best to cut it into wedges. Also, it is common to julienne the radishes for Asian recipes. In those circumstances, we recommend using the large white radish called daikon. If you are looking for that recipe, we have made a Korean dish called Musaengchae, it is incredible with noodles and Asian based dishes.

Ingredients

Red Radishes, White pepper powder, Mint leaves, Salt, White Vinegar, and Lime or Lemon Juice.

Choose the freshest red radishes that are available at the supermarket. You only need a small handful of Mint leaves to add a cool and refreshing flavour to the salad. You can also use parsley in place of the mint leaves.

White pepper powder is preferred over black pepper powder because it gives the red radish salad a clean, aesthetically pleasing appearance. If you want to add a tart flavour to the red radish salad, consider adding sumac. White vinegar, combined with lime juice, adds a tangy taste to the root vegetables.

Instructions

Cut off the root tip of the red radish as well as the leafy top. Wash the red radishes in water. Slice the radish in half lengthwise. Cut into slices and cut into triangular shape. Wash the mint leaves and chiffonade them into thin ribbons.

Squeeze the juice of one medium-sized lime into a bowl. Add white vinegar, white pepper powder, and salt. Drizzle all over the red radishes. Let the salad sit for ten minutes.

What to Serve with Red Radish Salad?

There are so many incredible recipes that will pair well with this salad. Consider Grilled Lamb, Dumpling Soup, Chicken Shawarma, or Beef Shawarma. This salad will also pair well with a Chicken Schnitzel, Ramen noodles, and Koftas.

How to Store Red Radish Salad?

Store the wedge version of the red radish salad in the fridge for up to 2 days. If you are thinly slicing the radishes, consume them within 24 hours. This salad is best served fresh.

Red Radish Salad

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Course: Salad

Cuisine: French, Mexican, Middle Eastern

Prep Time: 10

Total Time: 10

Servings:

Calories: 10kcal

Author: thetastejournal.com

Ingredients

▢ 150 grams Red Radishes – Cut into wedges.
▢ 4 Mint Leaves – Sliced into ribbons.

Salad Dressing

▢ ¼ tsp White Pepper Powder
▢ ¼ tsp Salt
▢ 2 tbsp Lime Juice – Or Lemon juice.
▢ 2 tbsp White Vinegar – Or Apple cider vinegar.

Instructions

Trim the roots and tops off the red radishes, then wash them. Slice the radishes in half, then cut into triangular pieces.
Wash and chiffonade the mint leaves into thin ribbons.
In a bowl, combine the juice of one lime, white vinegar, white pepper, and salt. Drizzle the dressing over the radishes and let sit for 10 minutes