Chakotra, Laal Mooli and Ganth Gobhi Salad | Pomelo, Radish and Kohlrabi Salad with Tamarind Dressing

Pomelos are around for a while if you know where to look for them. As the season progresses they get bigger and bigger! As I write, they are so huge one considers bringing a ute to bring them home in. (I exaggerate of course 🙂 🙂 ).

This lovely salad combines Pomelo (or use Ruby Grapefruit) with Kohlrabi and Red Radish, and then bathes them in a spicy tamarind dressing before dusting with crushed peanuts. Who needs a better excuse to grab a Pomelo or two?

Are you after other Pomelo recipes? Try Three Citrus Salad with Ginger, Chilli and Crunchy Almond Salsa.

Or other Radish dishes? Try Cucumber and Red Radish Salad, and Radish Salad with Coconut Milk.

Browse all of our Pomelo recipes and all of our radish recipes. Our Kohlrabi dishes are here. Or explore our many many Salads. Our collection of Early Winter dishes are here.

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Raw Vegetable Salad with Mustard Mayo Dressing

A crunchy salad that lets the vegetables shine in a mustardy dressing of mayo thinned with vinegar and oil. It is an absolute delight. The dressing in this one takes an ordinary bowl of raw veg and turns it into heaven. I kid you not.

Ottolenghi and I always enjoy a crunchy salad like this one, I can tell, where the vegetables of the season are just chopped and thrown into a bowl with a fine vinaigrette. He says his Mother often made it for him when he visited home. The result is stunning; it captures the essence of the season and is why this salad should only be made with fresh, seasonal, top-notch vegetables. This really is crucial. Ditto the dressing: if you can use a good-quality sunflower oil – one that actually tastes of sunflower seeds – it will make a real difference. Thanks for that advice, Yotham.

It is such a wonderful salad, so healthy – a good salad to have after the xmas – new year over eating.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Roasted Cauliflower and Hazelnut Salad, Raw Beetroot and Herb Salad, and White Radish Salad.

Browse all of our Cauliflower Salads and our Radish Salads. Our huge collection of Salads is here. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Summer dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Baked Millet with Ginger, Pumpkin and Daikon

Millet at last is getting the recognition that it deserves, its wonderful healthy properties exposed for all to see. Mind you, most natural foods are super foods in their own right – our current fascination with super foods is simply because the particular trend of the moment is to discover a new’ish ingredient from another cuisine and recognise its health properties. Turmeric. Moringa. Goji berries. Cranberries. And now, millet. Wouldn’t it be a wonderful world if we also discovered the health benefits of, say, turnips, parsley and pepper – those things that are right here under our noses and on our kitchen benches. I love how we widen our choice of kitchen staples through learning about the essentials of other cuisines – but I do get a bit tired of food fashions. Sigh. But back to millet…

There are lots of different millet varieties, but the common one, Pearl Millet is the one that is used in this dish. Certainly, try it with others – foxtail millet, barnyard millet, finger millet. The result will be different, as they cook up differently, but just might be wonderful too. Do try it and let me know. Pearl Millet has different names in the different areas of India: Kambu (Tamil), Bajra (Hindi, Bengali, Odia and Punjabi), Sajje (Kannada), Bajri (Gujarati and Marathi) and Sajja (Telugu). This dish has Japanese style flavourings, but imagine one that subs out those flavours for Indian flavours. Stay tuned, I may just do that.

Brown rice and other whole grains such as millet, barley, oats, quinoa, spelt, rye, and teff are considered by macrobiotics to be the foods in which yin and yang are closest to being in balance, and many macrobiotic dishes are built around these grains.

This recipe has its genesis in the macrobiotic movement. Macrobiotics is not as popular any more, and its yin/yang approach to food is avoided by the mainstream cooks – they are also packed full of less common ingredients such as Chinese toasted sesame oil, seaweeds, umeboshi and tamari. But I love them – they are rustic and homely in style with flavours that are sort of Japanese, but not quite.

Do try this recipe – like tray-baked meals, this one cooks away in a low oven for an hour and a half, without you having to lift a finger. Pure heaven. You don’t have to be on a macrobiotic diet to enjoy it. The millet is cooked with the mentioned macrobiotic flavours, and with daikon (white radish) and pumpkin. I always use Butternut or Jap pumpkin – they are our favourites – but any pumpkin and most squashes will work.

Similar recipes include Salad of Butternut Tataki with Udon Noodles, Barnyard Millet Kitchari, Barnyard Millet with Yoghurt, Escarole Salad with Millet, and Daikon and Pumpkin Curry.

Browse all of our Millet dishes, our Pumpkin Dishes, and all of our Daikon recipes. Or explore our Late Winter dishes.

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Mooli Kachumber | Daikon Radish, Carrot and Coconut Salad

Kachumbers (or Kachambers) are the freshest of salads, crispy and crunchy, in the Indian cuisine. They dispel the myth that Indian does not use fresh, raw vegetables or include salads. Kachumbers are very easy to make, although some can take a little chopping. With a good food processor, the shredding or chopping is made even easier and quicker.

This salad is daikon radish, carrot and coconut – a fresh and lively taste for late Autumn and into Winter in our part of the world. However, daikon and carrots are available year round, so the vivid salad can grace your Summer table too. Yamuna Devi, in her book Lord Krishna’s Kitchen, has a number of these type of salads in the Little Salads chapter.

Similar recipes include Kachumber, Apple and Grape Kachumber, Carrot Sambol, Baked Millet with Ginger, Pumpkin and Daikon, and Chickpeas and Ginger Kachumber.

Browse all of our Daikon recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

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Mustard Greens with Mooli | Daikon Radish with Mustard Greens

Our local green groceries, run by a cohort of Vietnamese and Middle Eastern families, has recently begun stocking Mustard Greens. So we are making the most of them. Today’s recipe pairs them with daikon, the Japanese white radish that is also used extensively in India. When it is cooked, it loses the intensity of its bite and becomes soft and textural with a slight bitterness that is delightful. Matched with some chilli and the mustardy overtones of these greens, the result is a very morish side dish from India.

Similar recipes include Steamed Mustard Greens with Shiitake and Sambal, South Indian Daikon DalMooli and Pumkin Curry, and Daikon Salad.

Browse our Mustard Greens recipes and our Radish dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Jicama or Radish and Cabbage Salad with Avocado

Have you tried Jicama yet? It’s crisp crunchy nature and apple-like taste makes it such a winner in salads. It is most easily found in Asian shops that have a large fruit and vegetables section. My local Asian grocery stocks them at most times. But if you haven’t any jicama, this salad is just as good with Radishes. In fact I really like the bite of the radishes with the sweetness of the mirin dressing.

This salad has a lovely Asian-influenced dressing of mirin and soy, and you can add wasabi for a heat hit if you wish. The flavours of the wasabi and mirin and soy are marvellous. I am sure that you will enjoy it.

Are you looking for other Jicama Salads? Try Jicama Salad with Cucumber and Lime, Jicama and Green Mango Salad, Pickled Jicama and Jicama Salad with Coconut Milk.

Or are you after Radish Salads? Try Raw Vegetable Salad with Mustardy Mayo Dressing, Mung Sprout, Edamame and Radish Salad, Tofu Salad with Radishes, Wombok and Radish Salad with Peanut Dressing and Cucumber and Radish Slightly Pickled Salad.

Why not have a look at our Bittman Salads, or explore all of our Jicama Dishes and all of our Radish Recipes. All of our large collection of Salads are here. Or alternatively, check our Mid Autumn dishes.

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Radish Salad with Soy and Sesame

A quick salad you can toss together, for one person or for a multitude. A salad with a lovely little bite from the radishes, softened with the coriander and sesame.

We love a salad each day, and some are as simple as this one. But simple does not mean flavourless. Once you commit to a salad a day, it is quite outstanding the combinations you can come up with. Radishes are perfect for a whole range of salads, and they are so easy to grow in your garden.

Are you looking for other Radish dishes? Try Radish and Green Mango Salad, Tofu Salad with Radishes, and Wombok Salad with Radishes and Peanut Dressing.

Or other types of Salads? Try Quick Tomato Salad with Mustardy Mayo, Chickpea “Tabbouleh”, and Hot Roasted Carrot Salad.

You can also explore all of our Bittman Salads, or the complete set of Salads (there are a lot). Try all of our Radish dishes, or simple explore our Mid Autumn recipes. Enjoy!

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Spicy Red Radish and Watermelon Salad, Thai Style

Radishes have been called the Unsung Hero of the Vegetable world. This year I began growing them in my newly formed vegetable patch. Easy and quick to grow, they are featuring more and more in my dishes. They add spice, texture and colour.

Radishes come in a range of colours – white, red, green, purple or black (or anything in between); they can be round, oval or long, big or small, and taste anywhere from mild to peppery. They are versatile vegetables that can be eaten raw or cooked.

Here they are paired with watermelon, a fruit of summer that I love to use in salads, as well as drinking its juice, or simply eat on very hot days, in the garden, spitting its seeds, Australian Style, into the garden (and then they appear next year as seedlings!).

We have a collection of Watermelon Salads for you to explore – we brought together all our favourite salads in one post. Or perhaps try these recipes: Watermelon, Apple and Lemongrass Salad, Watermelon Salad with Mint and Olives, Watermelon Juice with Ginger and Mint, Watermelon and Peach Salad with Basil, and Haloumi and Watermelon Salad.

You might also like these Radish dishes: Mung Sprout, Edamame and Radish Salad, Radish Salad with Soy and Sesame, Cucumber and Red Radish Slightly Pickled Salad, Spicy Radish Salad with Coconut Milk, or Jicama, Red Radish and Green Mango Salad.

Also try Raw Vegetable Salad with Mustardy Mayo Dressing.

Browse our Watermelon Salads, all of the other Watermelon recipes, our Radish Salads, and all of our other Radish Recipes. Check out our many Salad recipes, or our S. E. Asian recipes. Or explore our Mid Summer dishes.

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South Indian Fresh Radish Chutney

I have radishes galore in the Kitchen Garden, and I do love them straight from the garden, sliced and slightly salted. They look glorious and taste even better.

In India, as far as I know, the main radish used is the long white radish. Not quite daikon radish, it is smaller. But red radishes can be substituted – it is just the colour that will alter. Rather than being pale, the red radishes (unpeeled) will give dishes a slight pink hue. It’s rather nice.

This chutney has the bite of the radish, the tang of tamarind, the heat of the chilli and the crunch of the sauteed dal. There is nothing better. I love it with rice, but it is good with chappati and rice roti too.

Are you looking for other Radish recipes? There is a Fresh Mint and Radish Chutney, Spicy Radish Salad with Coconut Milk or Cucumber and Red Radish Slighlty Pickled Salad. All of our Radish Recipes are here.

If you are looking for fresh Chutneys, Indian style, try Green Tomato Pachadi, Spinach Thogayal | South Indian Spinach Chutney, Coriander and Coconut Chutney or Indian Style Apricot Chutney. All of our Indian Chutneys are here.

Also try Fennel and Lemon Chutney.

All of our Indian recipes are here, or take some time to explore our easy Mid Summer recipes.

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Red Radish and Broad Bean Salad

Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.

A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.

Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.

Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.

You might like other Broad Bean recipes – try Fava Bean Salad with Garlic and Dill, Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Broad Beans with Lemon and Coriander, Tawa Broad Beans, Broad Bean and Dill Rice, and Five Bean Salad.

Are you looking for Radish recipes? Try Mung Sprout, Edamame and Radish Salad, Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.

Our Radish recipes are here and Broad Bean recipes here. Take some time and explore all of our Salad recipes, and explore our Easy Early Summer dishes.

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Fresh Radish and Mint Chutney

This chutney was one of my first forays into the universe of Indian fresh chutneys, some many years ago. These days I make them a lot – not only are they wonderful in their own right and an important taste element in an Indian meal, they are also a great way to eat more vegetables, and a great way to use up any vegetable and herb that is sitting a little neglected in the fridge. They go great in sandwiches, toasties, and dolloped into soups too.

If you are trying to learn more about Indian cooking the importance of the Indian fresh chutneys is not immediately evident. They may not make sense to you – they appear in a separate section of cookbooks and it may not be evident how critical a part they play in any meal. It is only through diligent reading of many many blog posts or books, or a visit to India where you can eat in homes and local cafes, that the place of fresh chutneys in Indian meals slowly dawns.

Similar recipes include Coconut and Tamarind Sambol, Andhra Eggplant Chutney, Andhra Spinach Chutney, Mint and Coriander Chutney, and Coriander and Coconut Chutney.

Don’t let a day go past without whizzing one up. Read about Indian Chutneys here. Browse our Indian Chutney recipes, our general Chutney recipes, and our pickle recipes. Or explore our Late Spring dishes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in the Retro Recipes series.

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Daikon Dal | Moolangi Tovve

This delicious dish using daikon radish is from Karnataka in South India. Tovve is a mild lentil dish cooked with ghee in a tamarind based gravy (or lemon juice is used) with a simple spice combination. It is similar to dal or rasam (depending how thick the dish is made). Tovve is a versatile recipe and can be prepared with many kinds of dal and vegetables.

Similar dishes include Baked Millet with Ginger, Pumpkin and Daikon, Mustard Greens with Mooli, Daikon Radish and Pumpkin Curry, and Daikon Salad.

Also try Kancha Mung Dal, Mung Dal with Ghee and Spices, and Mung Dal with Coconut Milk.

You can browse all of our Radish recipes and all of our Dals. Our Indian dishes are here and our Indian Essentials here. Or browse our Late Winter dishes.

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Very Quick Radish Pickles | Japanese Radish Pickles

Simple Pickled Radishes

Lucy Nourish Me is in love with the flavours of the orient – shoyu, tamari, mirin, rice wine vinegar, rice vinegar, kombu and much more more. She uses them with aplomb. Right now I am exploring radish recipes, and Lucy has a couple that remove the tangy peppery flavour and make the radishes a great vehicle for the flavours of Japan.

Lucy adapted this recipe from Jamie Oliver, and of course (can’t help myself) I have adapted it again. What a nice chain we make, linking recipe to person to recipe to person over time and space.

This is the quickest and simplest of radish recipes, honestly. I love the peppery tang of radishes, but these recipes from the East are a nice change.

Similar recipes include Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Cucumber and Red Radish Salad. Also try Slightly Picked Mushrooms with Tamari and Sesame.

Explore our other Radish Recipes and our other Quick Pickles. Try our Japanese dishes. Our Late Spring recipes are all here.

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Quick Pickled Radishes with Asian Flavours

Radishes without their peppery tang

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.

Similar recipes include Japanese Quick Pickled RadishesBraised, Raised Radishes, French Buttered Radishes, and use this recipe to pickle radishes.

Also try Asian Style Greens with garlic and Sesame.

Explore our other beautiful Radish Dishes, and other Quick Pickles. Our Salads are here. And browse our Late Spring recipes.

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French Buttered Radishes with Herbed Salt

Radishes at their most soft and gentle

Growing radishes must be the easiest thing under the sun. They don’t need a lot of attention, and suddenly, they are fully grown and fully flavoursome. Sliced thinly and salted is our favourite way to enjoy them, although they go into  salads and sandwiches too, and sometimes they go into a quick pickle to have with rice or other dishes.

Today, we are treating them French style, cooked in a little butter. This removes the heated tang from the little bulbs, leaving them soft and tender in texture and taste.

Similar recipes include Braised Glazed Radishes, Radish with Coconut Milk, Quick Pickled Radishes with Asian Flavours, and Slightly Pickled Radish and Cucumber Salad.

You might like to see our other Radish recipes. Our French recipes are here. Or explore our Late Spring collection.

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