Snack Corner: Seasoned Radishes

Seasoned Radishes

If you're like me, you have a hard time walking past the radishes at the market without picking up a bunch, especially when they're in season — the local ones are always bigger, redder and shinier, somehow, and have just that more extra crisp and hot bite to them. And if you're like me, the radishes hardly ever make it to a recipe. Washed and trimmed, they're a perfect snack or colorful accompaniment to a summer meal all by themselves, or just with a little sea salt sprinkled on them.

But if you have guests over and want to add something a little different than ordinary radishes to your hors d’Ĺ“uvres plate, or if you just want a little added taste and colour for your own snack radishes, this little idea from Madhur Jaffrey's World Vegetarian is perfect and takes hardly any more trouble than washing and trimming the radishes in the first place.

Once you've washed and trimmed a bunch of radishes, cut them lengthwise into halves or quarters, depending on how big they are, to make finger-sized pieces and put them in a small bowl. Pour 4 teaspoons of tamari sauce and a half teaspoon of red wine vinegar over them and toss to mix. Set aside for half an hour, tossing now and then. Drain and serve, or store in the refrigerator until they're to be eaten.


Leslie said...

This dressing has redeemed radishes for me! I have to confess I have no trouble walking past one, normally, but the tamari and vinegar work wonders.

Puchased radishes are better too. The ones from our garden get bitter so quickly, which might be part of my issue with them.

Lisa said...

Glad to hear you liked the radishes Leslie! I've always liked radishes just on their own, but this recipe is a special treat and easy too!