In the last few weeks, our shares have been abundant with radishes. Radishes are indeed a delicious addition to dishes, but their earthy flavor combined with their peppery bite can overwhelm some palates. I have been adding them to salads as a garnish, roasting them with other roots and I love to pickle them. This week I found myself with a surplus of radishes and decided a big bowl of radish slaw was the way to go. We had so many nice ingredients to add to a slaw that it was easy to throw one together. Here’s what I came up with:Radish Slaw
4 bunches of mixed varieties of radishes (watermelon, black, easter egg and French breakfast)
1/4 c. thinly sliced scallions
3 cloves garlic, minced
2 T. dill, minced
1 T. turmeric, minced
1 T. lemon zest
Dressing:
1/2 lemon, juiced
1 T. ume plum vinegar
1 T. tamari sauce
1/4 c. sesame oil
sea salt for garnish
Trim and shred radishes. A box grater will work, but your job will be easier with the grater blade of a food processor. Prepare the dressing by combining all ingredients except oil. Whisk in oil to create a creamy dressing. Stir in the lemon zest, turmeric and garlic. Toss radish shreds and scallions with dressing. Just before serving, sprinkle with sea salt.
This slaw is very versatile and is a nice side dish on its own. Try it over rice with eggs for breakfast. Use a little to top fish tacos. Add a scoop to your favorite leafy green salad. The slaw will store for a week in the refrigerator.
Bon appétit!
Chef Amy