Category: Radish, Watermelon
Cabbage, Celery & Radish Slaw
I have a number of similar recipes on the site but somehow this came together and disappeared so quickly, I couldn't resist posting it. ... Read more »
Crunchy Bean and Herb Salad
The lime juice, hot pepper and cotija really make this salad. Vary it to use what you have on hand.
Variations:
Use whatever bean or chickpea you have (in the above case, it's black chickpeas)
Use whatever crunchy vegetables you like/have such as radishes, salad turnips, kohlrabi, fennel, peas, carrots, onions
Use whatever tender herbs you like/have such as mint, parsley, cilantro, tarragon, basil, chives, dill, chervil, oregano
Omit the cheese or use a different kind such as feta or diced sharp cheddar
Add toasted sunflower or pumpkin seeds (though they will soften and lose their crunch so add right before serving)
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Watermelon Radish & Celery Salad
I don't know how heavily color factors into how much I love watermelon radishes. They show up mid-winter when bright color stands out even more but they are also sweet, crunchy and not as sharp as some radishes.... Read more »
Crunchy Winter Salad with Lime and Fish Sauce
This is a fantastic crunchy, winter salad template. The key is to chop everything more or less the same size and to not skip or skimp on the toasted peanuts.
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Rice and Tofu Bowl with Cilantro Sauce
This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. You can use either yogurt or tahini in this sauce or a combination of both. I love all versions! Cook a pot of grains and then let people customize their bowls to suit their taste.
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Rice Bowl with Vegetables, Tofu, and Peanut Sauce
This is just a template to assemble a delicious bowl of food. The sauce makes everything taste good. Cook a pot of grains and then let people customize their bowls to suit their taste.... Read more »
Chicken (or Tofu) and Vegetable Teriyaki
[caption id="attachment_19384" align="aligncenter" width="660"] Chicken and lots of veg in this version.[/caption]
My son loves this dish and it's a pretty quick weeknight dinner. It's a great way to use (up) any number of vegetables. It calls for a higher ratio of vegetables than might be typical and you can certainly use fewer.
[caption id="attachment_21828" align="aligncenter" width="660"] Straight chicken version with lots of scallions and cilantro.[/caption] [caption id="attachment_17922" align="aligncenter" width="660"] Tofu version[/caption]... Read more »
Radicchio and Radish Salad with Walnuts and Citrus Dressing
I happened to have a purple daikon (radish) and radicchio on hand as well as some leftover citrus dressing. I always try to have some kind of toasted nuts or seeds as well as fresh herbs, for exactly this reason. It's quick to pull together something really delicious. Radicchio, with its tight head of leaves doesn't really need washing making this even quicker than a typical salad.... Read more »
Grated Radish and Kohlrabi Slaw with Pumpkin Seeds
This is a wonderful template for vegetables you can grate or thinly slice. Make sure your dressing has enough acidity to balance the sweet vegetables and seeds. This is very similar to this carrot and radish slaw.
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Grated Vegetable Sauté
A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.
Variations:
Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems.
1 stalk green garlic or 2-3 cloves garlic, minced
Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time.
Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time.
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Radish, Pea, Asparagus, Turnip Salad with Mint
I think of this as my spring-time Greek salad--chunks of crunchy vegetables, spring onions, fresh herbs and feta, red wine vinegar and olive oil.
Variations:
Mix and match your vegetables
Delicious herbs that you can add to suit your taste are fresh oregano, parsley, tarragon, chervil, chives or any combo.
Substitute 1/3 cup toasted seeds or nuts for the feta.
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Fresh Herb, Radish and Carrot Salad (with Steak)
This bright, crunchy salad (template) can be rounded out with crumbled feta, if you'd like. It pairs beautifully with medium-rare steaks. Alternatively serve it with 7-minute eggs (eggs covered with cold water, brought to a boil and simmered for 7 minutes then drained), beans or grains, grilled tofu, etc.
Use whatever tender herb you have or like. Cilantro, parsley, mint, chives, chervil or basil would all be great--or mix and match any of these. You could also just use radishes or turnips. Make it work for you!
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Grated Winter Root & Squash Salad with Toasted Sesame
This is a gorgeous, robust salad that holds up well and nicely pairs with richer wintry dishes, stews, roasts, curries, etc.
This is one of the few recipes in which winter squash is called for raw. I used a kabocha squash here, but others work great too!
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Radish and Carrot Slaw with Toasted Pumpkin Seeds
This is gorgeous, bright, tart and crunchy from the seeds. It's delicious as a salad as well as on toast with hummus or avocado or cheese or egg, in some form. It will enliven most anything, really.
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Black Radish, Carrot, Collard Green and Apple Salad with Toasted Walnuts
I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically--the hint of char is delicious here.
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Winter Roots Slaw with Bread and Cheese
Radishes, dark breads, cheese and beer is a classic German (especially Bavarian) snack. This dish puts all these components (minus the beer and plus a few others) together into a salad bowl with a lively dressing.
Mix and match roots based on what you have/like. Thinly sliced celery root would be good here as would daikon or any type of turnip or rutabaga and non-roots like kohlrabi would be good too.
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Crunchy Winter Salad of Radish, Celery, and Chickpeas
I love the crunch of watermelon, Black Spanish or daikon radishes in winter salads. They're refreshing and imposing and stand up to lots of different ingredients.
Adapt this to suit your tastes and what you have on hand just be sure to chop everything fairly small so all the ingredients integrate well.... Read more »
Daikon and Watermelon Radish Pickles
--inspired by Epicurious
This is a quick, fresh and tasty winter time pickle. It is quite pungent when you open the jar but the flavor is sweet and mellow so just open a window!
Serve it as a condiment with rice or stir fried meats or fish, eggs, or anything rich that needs a cool, fresh complement.... Read more »
Watermelon Radish and Apple Salad
This is a stunning and stunningly simple salad. I cribbed the idea for it from John Taboada of restaurants Navarre and Luce.
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About: Watermelon Radish
Watermelon radish is a showy cousin of the daikon, both radishes in the brassica family. As the name suggests it has a striated bright pinkish interior and creamy white to pale green exterior. They are firm, sweet and crunchy with just a little pepperiness.
They are delicious raw or lightly pickled and a beautiful addition to any slaw or even stir fry. You can also roast them with other root vegetables, tossed in a little oil and salt.
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