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 (g): fat g 1; Fat Calories (kcal): 10; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0.5; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 470; Cholesterol (mg): cholesterol mg 0; Fiber (g): 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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