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CSA recipe of the week: Thai-style Radish Salad

Here's an Asian spin on using radishes, from the recipe blog of Native Offerings, a CSA farm in East Otto.

The author, "The Vegephile," wrote: "I imagine that other vegetables would work here, in combination with the radishes or on their own. Carrot, turnip, celeriac." I'd bet slicing the radishes thinly on a mandolin or carefully with a sharp knife would also work well.

Thai-style Radish Salad

1 bunch radishes, greens removed, radishes trimmed (about 8 oz)
1 clove garlic, minced
1 scallion, chopped, or 1/4 cup chopped onion
1/2 fresh hot pepper, preferably Thai, seeded and minced; or 1/4 – 1/2 teaspoon crushed red pepper flakes
1 tablespoon fish sauce
1 1/2 tablespoon fresh lime juice
1 teaspoon sugar or agave
2 tablespoons finely chopped dry-roasted peanuts, for garnish
1/2 cup chopped fresh cilantro, for garnish

1. Shred the radishes on a grater or finely chop. Transfer them to a large bowl and add the garlic, scallion, hot pepper, fish sauce, lime juice, and sugar; toss to combine.

2. Taste and adjust the seasoning; the mixture may need more fish sauce, lime juice, and/or sugar. Garnish with the peanuts and cilantro and serve.

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