Growing up in California, I didn’t think much of radishes. They were those red things occasionally sliced on salads. I didn’t dislike them, nor did I like them—they were just always there. Then I moved to a four-season climate, where radishes took on a new meaning.
Living in Seattle now, the first radishes at the farmers’ market means spring is on its way. The first radishes out of the garden means summer has begun—and with it days of picnics, bare feet on grass, swims in the lake. After a long dark winter, radishes are the beginning of all good things.
Not to mention, radishes are about the easiest thing a person can grow. They sprout reliably, grow quickly, and look so cute with their red bits peeking out of the soil. I was recently asked why I grow so many radishes. I’m not sure if it’s because I love them, or I love the satisfaction of growing them. A little of both, I suspect.
These days I’m more sophisticated in my use of radishes. No longer are they merely sliced on salads—now sometimes they are the salad, and a lovely, spring-like salad they make. Here an Asian-inspired sweet vinegar dressing tames the peppery nature of the radish, and green onions and black sesame seeds make for a visually stunning dish.
Give it a try. Radishes might take on a new meaning for you as well.
Asian Radish Salad
2 cups radish, shredded on a mandoline or grated
2 scallions, thinly sliced
4 tbs rice wine vinegar
1 ½ tsp sugar
generous pinch salt (to taste)
¼ tsp sesame seeds
Measure out the vinegar, sugar, and salt into a small saucepan and heat gently, swirling the mixture until the salt and sugar have dissolved. Do not allow to boil.
Let the dressing cool before drizzling the vinegar mixture over the radishes and scallions and tossing in a medium-sized mixing bowl. Top with sesame seeds.
Can be served immediately. The longer the mixture sits, the more it will marinate (and turn pink). If you leave it overnight, it will pickle and become soft.
Serves four as a side dish.
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Hi Tea, I'm not sure if I've asked you this before, but would you mind sharing which make/brand mandoline you use to obtain this beautiful radish cut?
This might just be the recipe that makes me a fan of radishes, too. Up until now, they haven't quite wooed me, either.
looks insanely good and simple.
usually i prefer radishes diced into quarters + eaten with creamy butter and good salt, but this looks like a killer alternative..
Radishes were the first thing I ever grew! I tried them because everyone said they were so easy to grow – then discovered the wonderful flavor of radishes right out of the ground bears no resemblance to the sometimes harsh and bitter flavor of storebought radishes. Thanks for the great recipe!
Danise–good question! I have an expensive mandoline, but I never use it. The one I use all the time I got for $10 at Bed Bath & Beyond. It's this one. I only every use the thin matchstick setting, but I use it constantly.
Ricki–it took me awhile too, but I'm now a firm fan.
Popcornsnaps–hard to beat the classic butter combo, I agree.
Sheilah–I agree, though farmers' market radishes are sometimes better than mine (or at least, more reliable!:-)
I adore radishes, so I'm gonna LOVE this! Your first photo is stunning!
Thanks! You can't beat 9.99. I'm going to buy one. Pretty radishes will soon grace my cutting board.
Denise–I know, good price, eh? I've had mine for 3-4 years and have definitely gotten my money's worth.
Oooh, I'm going to try this with daikon and negi!
This sounds so tasty. As a kid I wasn't that big on radishes, but now I love them!
This looks amazing – I will pass along to my brother as they are growing radishes in their garden this year (I even got to have some last week!) … and then of course I will try myself, with some California-grown specimens. Yum.
Thank you for this post – it has made me look at radishes in a totally new way!
And thank you for your book – I just finished reading it this morning over breakfast. I particularly loved the last two chapters.
This is such a good idea, I've been looking for something to with this recipe I found on youtube for spicy chicken wraps.
If anyone wants the recipe I'll post it at the bottom of my comment its so easy to make!
Rich
http://www.youtube.com/DROETKERONKEN#p/u/1/XFKG2QOmglY
My kindergarten teacher had us growing radishes in a very small garden. They're an ideal plant for little kids since the radishes grow so fast. We were thrilled and very proud of our crop.
this pic with black sesame is awesome
wow! loved the photos on this one.
radishes are indeed vert easy to grow.
The best time to grow vegtables here in israel is the winter and every year the radish "crops" in my garden outnumber any other vegtable I (try to) grow.
I have found that beets are also exceptionally easy and fun to grow, and they have the most delicous green leaves too.
great blog!
I, also, look forward to the first radishes of the season.
I also like eating the leaves, cooked or raw, shredded with the root. I recently discovered cooked radishes: it combines the classic flavours of butter and salt, and it really mellows out the sharpness of hot weather radishes.
WOW this looks delicious, and perfect for summer! Can't wait to try it!
Whats a scallion? and do you have any recipes for Asian Radishes?
A scallion is a green onion or spring onion–long and thin, white on the bottom, turning green.
http://en.wikipedia.org/wiki/Scallion
When you say Asian radishes, do you mean daikon? I have a pickled daikon recipe I love:
http://www.teaandcookiesblog.com/2011/05/daikon-pickles.html