Peter Rabbit was on to something. For reals. Remember that time he lifted those radishes from Mr. McGregor’s garden? After his mom specifically told him not to go there? He did all that for radishes. You read that right. When that cute little bunny decided to live a life of crime, turn himself into a crooked cottontail, radish reprobate, garden gangsta’ – it was all for the love of radish.
Radishes are one of those veggies people don’t know what to do with. Cabbage’s peppery cousins are oddly shaped with a distinct bitter flavor that can be offputting for the unadventurous eater. They grow in a variety of colors from pink to purple, yellow and green, but the bright red orbs with the creamy white center are most common in the the U.S. Though they’re available year round, radishes are one of the first veggies to sprout in spring. They only take three to six weeks to grow from seed to harvest.
Shaved Cucumber & Radish Salad
I first met radishes in cooking school. Sure, I’d pushed my shopping cart past them in the produce section for years but I wasn’t interested. They were bitter and sharp, a taste I hadn’t been keen on acquiring. That is until I had them in a salad, shaved razor thin, their bitterness softened just enough by a vinaigrette.
Radishes paired with cucumber make for a great combo. The big flavor of the radish is tempered by the mild-mannered cucumber (crunchy water). Add a simple vinaigrette and your Shaved Cucumber & Radish Salad is ready to go!
This is the perfect dish if you’re craving something light with big flavor and big crunch. Check out my Orange Tarragon Chicken Salad for a heartier radish salad.
So next time you’re strolling through the produce section, don’t bypass the radishes! Grab a bunch and give them a try!
Use tongs with silicone tips to gently toss the salad. The shaved cucumbers are fragile and regular tong’s sharp edges might tear them.
Let the veggies sit in the vinaigrette for 10-12 minutes to absorb the flavor.
Cucumbers are mostly water, which will build up the longer the cucumbers sit. Use tongs to lift salad from bowl, leaving any excess liquid behind.
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- 4 medium cucumbers
- 4 large radishes
- 1/4 cup rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- Pinch each of salt and pepper
- Cut the rounded ends off each cucumber and radish. Use a vegetable peeler to thinly sliced cucumbers and radishes.
- Whisk rice vinegar, Dijon mustard, sugar, salt and pepper together in a medium bowl. Add sliced cucumber and radishes and toss until they are evenly coated. Let sit for 10-12 minutes, tossing occasionally.
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