You have to be quick to harvest
this one is going straight from the
garden to the salad plate!
2 T. apple cider or apple juice
2 T. orange juice
2 T. lime juice (fresh-squeezed is better)
2 T. olive oil
1 tsp. sugar
Kosher salt, freshly-ground black pepper
12 oz. radishes - about 1½ C. - washed, trimmed and cut into wedges
¼ C. fresh cilantro leaves, loosely chopped
¼ C. finely-chopped red onion
Kids say they don't like
radishes because they're too spicy. Awwww . . . then they turn around and eat
mega-spicy nacho chips and all kinds of spicy foods! Maybe this red, white and
green salad, with its sweet juices, served in a small quantity per person, will
change their minds. Especially when they've grown the radishes from seed themselves!
Be careful with radishes - they
are soooo easy and fast-growing, they may come ripe when you're not looking.
After a couple of days of ripeness in the soil, they tend to split open and
then critters get inside and ruin things.
So if you see the telltale red
spot in your radish patch, pull it up, cut off the leaves except for an inch or
so, and stash it in the refrigerator, dirt and all, 'til you have enough for
this fun recipe.
In a mixing bowl, add the juices
and sugar and whisk 'til the sugar dissolves. Season with just a little salt
Wash the radishes and trim off
the root and stem ends. Cut into four or six wedges. Hopefully, you are also
growing cilantro in your garden, and that's fun to rinse off and chop off. Also
chop red onion. Add these veggies to the dressing in the bowl, and toss.
Refrigerate for 30 minutes,
toss, and refrigerate for another 30 minutes before serving.