Black Radish Slaw

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.

 

THE PATRICIAN PALETTE | MARK WOOLCOTT PHOTOGRAPHY

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3 Responses to Black Radish Slaw

  1. John Lucas August 6, 2011 at 8:45 pm #

    thanks for the greatpost

Trackbacks/Pingbacks

  1. Art that’s Dirty | The Patrician Palette - May 16, 2011

    […] Black Radish Slaw There is art growing underground, just beneath our feet. We tread on it – sometimes paying it no heed. It’s all in how you look at it, if you are willing to take the time to look. Even dirt can be beautiful. […]

  2. Nature’s Art | 303 MAGAZINE - April 20, 2012

    […] Roaming the chilly aisles, my eyes scan the glistening produce looking for a new gem with which to experiment. My latest discovery is the black radish at Whole Foods in Cherry Creek. The striking blackish-brown mottled flesh caught my eye. “What’s this!” I thought. I was seduced by its firm, voluptuous figure and spicy promise. It begged to be purchased even though I wasn’t sure what I was going to do with it. But that’s what makes cooking fun. I also picked up the traditional red radish and a radish slaw recipe started coming together in my head. Click here for recipe. […]

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