The little red radish is so easy to grow that kindergartens grow them to introduce children to the joys of gardening. It takes only 3 days for green shoots to appear, and a few weeks later they are ready to pick, these little red or white ping pong balls. The flavour is tangy, a little on the peppery side with its sharp pungency that pleases adults, especially with a sprinkling of sea salt. Perfect for nibbling, they also make such a pretty addition to salads. They are a bit peppery for kids, though.
Not surprisingly, they say that radishes have health giving properties – it clears the sinuses and soothes sore throats.
This beautiful recipe comes from Kylie Kwong via Lucy Nourish Me who adapted it from the original. I have altered it again. This recipe diminishes the level of radish’s sharp tanginess. It is the perfect balance of sweet, sour and salty. Use as it is as a side dish, or with a bowl of beautiful rice. Toss them in salads or into sandwiches. Lucy says that thinly sliced carrots also work very well with the radishes in a salad with some lettuce leaves.
Quick Pickled Radishes with Asian Flavours
6-8 radishes, sliced very thinly
2 Tblspn sugar
2 tspn sea salt
2 Tbspn sweet soy or Hosoin Sauce
0.5 tspn toasted sesame oil
toss the radish slices with the sugar and salt and leave to marinate for 30 minutes.
Whisk the dressing ingredients together in a small bowl.
Drain the radish slices and gently squeeze them to drain away the pickling mixture. Drizzle with the dressing.
recipe notes and alternatives
Use the same recipe for pickling thin carrot slices, jicama, daikon radish and sweet turnips.
In place of the sweet soy or hosoin sauce, use 1 Tblspn tamari with 1 Tblspn brown sugar mixed well together.