I’ve been in a radish kind of mood lately. Radishes are delightful: crunchy and spicy and downright delicious.
And guess what? They’re good for you! Radishes are a good source of fiber, vitamins C and B6, folate, manganese, and potassium. And since a cup of sliced radishes only has 19 calories, go nuts!
Here’s a fun fact I just learned: radishes aren’t actually spicy. No really, they aren’t! They don’t contain any of the spice or heat compounds that, say, chili peppers have. Instead, they contain other compounds, separated in different parts of their cells, and when you bite into a radish, you rupture those cells, and the compounds mix together, and the reaction that’s formed creates the spicy taste in your mouth. Cool, huh? Here’s the article that lays it all out, in case you’re a science lover. (I suspect my dad might click on that link.)
A couple years back, I shared a Cucumber Radish Salad recipe, that had lots of cucumber and a little radish. Today, I’m flipping it around. This recipe has a lot of radish and some cucumber, plus other things as well, and I’m keeping the recipe name simple by focusing on the star ingredient.
Here’s how to make Radish Salad.
Start with two bunches of radishes. There are three bunches in the first photo, I just washed and prepped all of them at once, and stashed the third bunch in the fridge to use another time. I found rainbow radishes (which I’m seeing a lot more frequently than I was a couple years back), so I got to use standard red radishes, plus purple, pink, and white ones too!
I thinly sliced two bunches of radishes (about 15-16 total), and dumped them in the bowl.
Since radishes are strongly flavored, the other ingredients are not. I added to the bowl:
- 1 pint cherry tomatoes, halved. (I found orange ones, and they were delicious.)
- 1 cucumber. (I ran mine through my Veggetti spiralizer, but you can slice or chop it, it’s no big deal.)
- 2 bunches scallions, thinly sliced, just the white and light green parts. (I love an onion-y kick, and these are the mildest kind of onion out there.)
- the zest of one lemon.
Then I added 1 cup of Cotija cheese. Cotija is a firm, crumbly Mexican cheese that’s mild in flavor and pretty salty. Salty enough that I didn’t add any other salt to this dish.
Can’t find Cotija? Use Feta instead, or shaved Parmesan.
Final dry ingredient: 1 cup toasted pistachios. To toast pistachios, just put them in a dry skillet over medium-low heat for 5-8 minutes, or until you start to smell them in your kitchen. Then remove them from the heat and let them cool. Easy!
And how’s this for an easy dressing?
- The juice of 1 lemon (the same lemon you zested earlier!)
- 2 tablespoons olive oil.
I didn’t mix them separately – I just added them on top of the salad, and tossed everything together. Salad complete!
So many flavors and textures. Most of all, though, it tastes FRESH.
There’s crunchy pistachios, creamy cheese, and, of course, the snappy, crisp radishes.
I took this to a little birthday dinner party, and the birthday boy loved it. “That’s going on your blog, right?” IT SURE IS!
Keep it up, David!
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