May 14, 2009
I’m not huge on radishes, but when I saw this sight at the farmer’s market the other day, I couldn’t resist. They were totally an impulse purchase. Too beautiful to pass. Once home, though, the reality of being unispired by radishes sank in. I was at high risk for food waste!
I had to make something before the radishes had a chance to sit too long. I knew that pondering the perfect radish recipe (that would change my mind about radishes forever) would take too long. The radishes would have surely shriveled up before any revelations dawned on me. So, I simply added radishes to a tangy wilted cucumber salad recipe that my mother-in-law whipped up the other night.
It was perfect! And even got me excited about radishes. Sometimes, not thinking too hard and, instead, going for simple, tried-and-true recipes is the best thing you can do. Plus, these lightly pickled thin slices of cuke and radishes double as a great finger food and snack for toddlers.
Tangy Wilted Cucumber Radish Salad
(can be served to kids 12+ mos)
1 organic English cucumber (or about 3 organic kirby cukes)
2 bunches organic radishes, washed and thinly sliced
1/4 c cider vinegar
organic cane sugar
organic sesame oil
1. Peel the cucumber. Leave a few thin stripes of peel if you like, for color. Slice it thinly and pile the slices of cuke and radish in a colander. Salt liberally, stirring to distribute the salt. Leave them to drain for at least a hour.
2. Rinse and drain the cucumbers and radishes.
3. Combine equal parts of water and cider vinegar. Add sugar to taste.
4. Marinate the veggies in the vinegar mixture for at least half an hour, or much longer if you prefer.
5. Add a splash of sesame oil to taste. Mix. Scoop salad out of marinade to serve. If storing, seal veggies and marinade in an airtight container.
Note: Other possible flavorings: celery seed, smoked or regular paprika, dill. Or simply add some parsley!