One of my memories of eating at grandmother's house was her trying to push her signature salad onto my plate. I would have to pretend I was not a salad eater because she would put what I thought was one of the most vile vegetables in her salads— radishes. Then, I would have to listen her go on and on about how I was missing out because the salad was "absolutely delicious!"
How the winds have changed since.
I have converted from a radish h8ter to a radish l❤️ver. I have also discovered so many different ways to eat radishes and not to mention all of the different types of radishes that are out there! — watermelon, icicle, breakfast, daikon and the list goes on…
So in the spirit of spring (which usually has us eating more fresh veggies), I thought I’d share a bit about one of my favorites — the radish along with some recipes!
Pressed Radish and Cucumber Salad
1 bunch of pink radishes, thinly sliced
2 Persian cucumbers, thinly sliced
1/4 cup apple cider vinegar
1 tablespoon toasted sesame oil
pinch of salt
1 tablespoon toasted black sesame seeds, for garnish (optional)
- Place sliced radishes and cucumbers in a large mixing bowl and sprinkle with salt
- Add vinegar and sesame oil to the bowl and mix to evenly coat the vegetables
- Place another bowl over the vegetables and press down and weigh the bowl down with a jug of water or other heavy object, press for 25 minutes
- Remove bowl, and drain off out excess liquid
- Sprinkle with black sesame seeds and enjoy!
Simply Braised Breakfast Radishes
1 bunch of breakfast radishes, halved
1 shallot, sliced very thin
1 tablespoon butter or ghee
2 tablespoons water
1/4 cup fresh parsley, chopped
*I did this recently with the addition of Brussels sprouts and it did not disappoint!
- Heat the butter or ghee in a pan (I do this in my cast iron) over medium heat add the shallots and cook until translucent
- Add the radishes, placing each one cut side down in the skillet and cook them undisturbed for about 2 minutes, just until the bottoms start to turn color
- Add water, lower the heat to a simmer, cover with a lid and cook for 10 minutes or so
- Uncover the skillet and increase the heat to medium for a few minutes, just until the water has reduced into a syrupy sauce
- Add parsley and toss to wilt
- Season with salt and pepper to taste
Along with my discovery that I actually DO like radishes came the discovery of the many health benefits of radishes though readings on two of my favorite subjects: hormonal health and gut health— 🤓NERD ALERT! Radishes actually help clean and detoxify our liver, fix acidity in the stomach, help combat obesity and gastric problems including nausea! Wowey, that is a whole lot of bang for your buck.
Other Radish Things:
- One of my favorite radishes is the daikon radish. It's long like a carrot, but all white. I love using it in lettuce wraps or any recipe where a want a little extra crunch (it's great as a water chestnut replacement) You can have daikon cooked or raw and it is always delicious
- Mother in Law's Kimchee makes an amazing daikon kimchee, but be careful it's hot hot hot!!
- Check out my next virtual cooking class where we will be 'sneaking' some radishes into one of the recipes!
So I guess the apple doesn't fall far from the tree. My grandma sneaks radishes in where ever she can and it looks like I am following suit!