Radishes

Radish and cucumber salad with cilantro and lime

This easy side dish is great with fish, chicken or spicy foods. Also a great side dish for a barbeque!

5-6 radishes
2 medium cucumbers
2 scallions, white and green parts
¼ c. chopped cilantro
1 tbs. lime or lemon juice
1 tbs. olive oil
½ tsp. salt
¼ tsp. fresh ground black pepper
½ tsp. ground cumin, optional
1 c. plain yogurt, optional

Cut the radishes or turnips in half, then slice the halves into thin half-moons. Leave as is, or cut the half moons into thin julienne strips. Dice the cucumbers into ¼ inch cubes or cut into small pieces. Mince the scallion, or cut into very thin slices on the diagonal.

Combine all ingredients in a medium bowl and stir to combine. Taste and add more lime/lemon juice or salt/pepper if needed. Serves 2-4. The addition of the cumin and yogurt make a cooling Indian-style raita side dish.

Watermelon radish and citrus salad

A few handfuls salad mix
1 watermelon radish
1 orange
half a grapefruit
3 tbs. olive oil
1 tbs. lemon juice
1 tbs. orange or grapefruit juice
1 tbs. sesame tahini
salt and pepper to taste

Cut the watermelon radish in half, and slice into very thin half moons. Cut the orange and grapefruit into segments, saving any juice if possible. Put the salad mix into a medium bowl, topped with the radish, orange and grapefruit. Combine the oil, lemon juice, orange/grapefruit juice, tahini, salt and pepper in a small jar and stir until combined. Dress and serve. Serves 2-3.

Japanese daikon radish and carrot salad

½ a daikon radish, shredded or julienned
1-2 carrots, shredded or julienned
1 c. cabbage, shredded or very thinly sliced
1 scallion or green onion (optional), thinly sliced
1 tbs. sesame oil
2 tsp. rice wine or apple cider vinegar
1 tsp. sugar or agave nectar (optional)
1 tsp. salt
1 tbs. black sesame seeds or toasted sesame seeds

Put the daikon, carrot, cabbage and scallion, if using, into a medium bowl. In a small bowl, mix together the vinegar, oil, salt and sugar/agave nectar. Pour the dressing over the vegetables and mix well. Garnish with the sesame seeds. Serves 2-3.

Hearty vegetable miso soup

½ a daikon radish, thinly sliced into half moons
1-2 carrots, sliced into rounds or half moons
1 medium onion, chopped
2 garlic cloves, minced
1 small bunch kale, cut into thin ribbons
¼ head of cabbage, thinly sliced
2 tbs. olive oil
4-6 c. water
¼ c. miso
¼ c. soysauce or tamari
½ tsp. red pepper flakes
1 c. cooked brown rice (optional)
1 c. cooked chick peas (optional)

Heat the oil in a large soup pot. Saute the onion until transluscent. Add the garlic, carrots and daikon and saute 1 minute more.

Add the water and red pepper flakes and bring to a boil. Simmer for 5 minutes, then add the cabbage and kale (and the rice and chickpeas if using). You can add a little more water if desired. Return to a boil and cook 2-3 minutes more, until all vegetables are tender.

Turn off the heat and allow soup to cool a few minutes. Ladle out 1 c. of liquid from the soup and mix it with the miso until well combined. Add the miso mixture and the soy sauce or tamari to the soup and stir well. Add more tamari to taste if desired. Serves 4-6.

Buttered Watermelon Radish and Carrot Sauté

2 watermelon radishes, peeled
4 medium carrots
1 ½ tbs. butter
sea salt and pepper
2 tsp meyer lemon juice or 1 tsp regular lemon juice

Slice the vegetables into very thin rounds using a mandoline or sharp knife. If the radishes are very large you can cut them in half first. Heat the butter in a skillet and sauté the vegetables with a few pinches of salt over low heat for about 4 minutes. Increase heat, add a few tbs. of water to the pan, cover it, and let the vegetables steam for another 2-3 minutes. Uncover and let any excess water evaporate. Stir to make sure vegetable are well coated in butter. Add the lemon juice and salt and pepper to taste. Serves 4.

Peanut Noodles with Spring Vegetables

2 cucumbers
2-3 radishes
2-3 salad turnips
3-4 scallions, white and green parts
½ c. chopped cilantro
1 lb. rice noodles or pasta, cooked
2 tbs. toasted sesame seeds

For the peanut sauce:
1 cup peanut butter
½ cup water
¼ cup soy sauce
2 Tbs. toasted sesame oil
2 Tbs. rice wine or red wine vinegar
1 clove garlic
1 inch piece of fresh ginger root
a few pinches of cayenne pepper

Cut the cucumbers into thin half moons or quarters. Cut the very top and bottom off the radishes and turnips, and cut them vertically in half. Cut the halves into thin slices and the slices in to small matchsticks. Cut the scallion very thinly on the diagonal.

Combine all sauce ingredients in a blender or food processor and blend until smooth. Pour the sauce over the noodles and use your hands to mix in the sauce, making sure all noodles are covered and sauce is evenly distributed.
Mix in the vegetables and garnish with additional chopped cilantro and toasted sesame seeds. Serves 4-6.