Raw radish isn’t for everyone. You have to enjoy a little heat and a lot of crunch. It can be a fun addition to a buffalo burger, or sandwiches or served as a side dish.
Black Radish Slaws
Base:
175 g (6 ounces) black radish, skin on, julienned
175 g (6 ounces) red radish, skin on, julienned
Asian Sesame Dressing
½ teaspoon fish sauce
2 tablespoons sesame oil
2 tablespoons mirin
1 tablespoon seasoned rice vinegar
3 teaspoons white sesame seeds, toasted
1 teaspoon black sesame seeds
Blend together the fish sauce, sesame oil, mirin and vinegar. Toss with the julienned radish and finish by sprinkling on the sesame seeds.
Old-fashioned Creamy Slaw Dressing
3 tablespoons mayonnaise
2 tablespoons agave syrup
2 tablespoons lemon juice
Combine the mayonnaise, syrup and lemon juice until combined. Toss with the radish. It tastes better if given a chance to rest in the fridge for a few hours.
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