Zesty, peppery, biting – the flavor of a freshly picked radish is anything but tame. For this reason, many people tend to shy away from this surprisingly versatile veggie that also happens to be a nutritional powerhouse.
I must admit, radishes hold a very special place in my heart. On the night we were engaged, my husband Brandon and I ate at a farm to table restaurant in Door County, where we had a perfect appetizer of jewel-toned radishes served with smoked sea salt. In celebration of this simple, yet unforgettable dish, we served radishes as a starter at our wedding as well. So yeah, I like radishes.
This weekend, my best pal and fellow dietetics student Chetney and I teamed up to do a cooking demonstration at our local farmers market. We shared and handed out samples of two recipes that showcased some of the season’s best produce, donated by one of the market vendors, Kettle Rock Farm. Our “Zippy Radish Salad” was a big hit, as was the Kickin’ Kale Hummus that’ll be popping up on Chetney’s blog soon. Under our paper lantern-adorned tent, we prepared this salad from scratch amidst eager market patrons and handed out samples, in response to which many people commented, “I don’t like radishes, but this is delicious!”
Here’s us all apron-ed out in between demos:
Not only are radishes de-lish, but they’re also a good source of vitamin C, fiber, and some pretty amazing phytonutrients called isothiocyanates, which are also found in broccoli, kale, and the other cruciferous veggies we’ve all come to love. Isothiocyanates (try saying that three times fast) are known to help rid the body of carcinogens and to inhibit the growth of cancer cells by essentially causing them to self destruct. Read more about these fascinating compounds here.
But now onto the recipe: the reason this super-simple salad was beloved even by the radish-averse is because it tames the vegetable’s bite while allowing just enough of its “zip” to shine through. It’s like that one perfect dress that plays up all your nice parts while hiding your less-favorite spots. The bulk of the salad is raw chopped radishes and green onions. The “dressing” is plain, whole milk yogurt, salt, pepper, and lemon zest. The creamy, tangy yogurt plays so well against the sharp flavors of onion and radish while lemon zest brightens everything to just the right flavor-hue to please nearly every palate. Enjoy with all your favorite picnic foods this summer, replete with pride in your ability to say “isothiocyanates” with a mouthful of zippy radish salad!
Zippy Radish Salad
serves 4 as a side dish
2 ½ cups radishes, chopped into matchsticks
3-4 green onions, sliced into thin rounds, green and white parts
1/4 cup whole milk plain yogurt
1 tsp lemon zest
pepper to taste
1/4 tsp salt, added just before serving
Combine chopped radishes and green onions in a medium serving bowl.
In a separate bowl, stir together yogurt, lemon zest and pepper in a separate bowl, then pour over vegetables and stir to combine. Just before serving, stir in salt.
Note: if you stir in the salt right away and allow the salad to sit before serving, the radishes will lost their crunch and the salad will become watery.
***Try adding chopped fresh dill, basil, mint or other seasonal herbs for a new flavorful twist!***
Nutrition Information – Thank you Chetney for calculating these out!
serving size = ¼ salad
Vitamin A: 8% DV
Vitamin C: 8% DV
Calcium: 4% DV
Iron: 8% DV