My Recipe Box

Radish Salad


Serves four to six.

Yields about 2-1/2 cups.

  • Make the menu:
    An Easy Satay Party
  • by from Fine Cooking
    Issue 52

  • 1/2 tsp. kosher salt
  • 1/4 cup granulated sugar
  • 1/2 tsp. cayenne
  • 3 Tbs. red-wine vinegar
  • 2 Tbs. soy sauce
  • 1 tsp. sesame oil
  • 2 cups halved radishes, lightly crushed with the flat side of a chef’s knife

In a small bowl, combine the salt, sugar, cayenne, vinegar, soy sauce, and sesame oil. Stir to combine. Add the radishes; toss lightly. Cover and let sit for at least 15 minutes, or refrigerate for 1 hour before serving. (Don’t make the salad any more than an hour ahead or the red radish skins will start to get blotchy and fade.)

nutrition information (per serving):
Size : based on six servings, Calories (kcal): 50, Fat (kcal): 1, Fat Calories (g): 10, Saturated Fat (g): 0, Protein (g): 1, Monounsaturated Fat (g): 0.5, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 0.5, Sodium (g): 470, Cholesterol (g): 0, Fiber (g): 1,

Photo: Amy Albert

This looks pretty weird, but I really liked it. The flavors are strong, but go together well. Worth trying if you feel like expanding your horizons.

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