This is a play off of the fennel salad I made a few weeks ago. I haven’t really used radish until recently, but now that I’ve started I can’t seem to stop! It’s crisp and fresh, and just bitter enough to wake your taste buds up. I’ve paired it here with a sweet & sour dressing to cut the bitterness just a bit.
Note: Radish can be very bitter; I like to buy ones that have been packaged rather than those still attached to the root because they have a milder flavor.
Cucumber & Radish Salad w/ Ginger-Lime Dressing
Ingredients:
12 radishes, cleaned
2 cucumbers, washed
2 scallions, chopped
zest of 1 lime
juice of 2 limes
1 Tbsp + 1 tsp fresh grated ginger
1 tsp honey
1 tsp vegetable oil
1/4 tsp salt
1/8 tsp pepper
1/4 cup walnuts, toasted (optional)
Directions:
- Slice radishes and cucumbers thinly (I use my mandolin). Place in bowl with the scallions.
- Blend remaining ingredients and pour over vegetables.
- Sprinkle toasted walnuts over salad just before serving.
Tip: Jazz up your cucumber by sticking the tines of a fork in a few centimeters, and then dragging the fork down the length of the cucumber. When you cut slices, you’ll get pretty little flowers!
The cost:
radishes: 1.29
cucumber (on sale .77 each): 1.54
scallions: .20
limes: .34
ginger: .15
nuts: .45
Grand total: $3.97; serves 4-6