Moroccan Salad with Radishes

Salads are one of two types. First we have the very simple salad, simple flavours and few ingredients. Fresh and vibrant, they are made to accompany dishes that are complex in composition and flavours. The second sort, the more complex Ottolenghi-style salads, contain a whole range of ingredients and layer upon layer of flavours. They are made to be a meal in themselves or to go with some very simple or plain dishes – a few slices of grilled halloumi, for example.

This is the first type – simple, with just two main ingredients and a simple dressing. It is so fresh and wonderful, a little tart from the lemon juice, and made to get the appetite really humming. It is Moroccan, and contains cinnamon in the dressing. So unusual.

Similar salads include Orange and Walnut Salad, Orange and Olive Salad with Mint and Basil, and Halloumi and Orange Salad.

Browse all of our Orange Salads, and all of our many Salads. Our Moroccan dishes are here. Or explore our Late Winter recipes.

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Not Quite Fried Rice Salad

Are you like me and always cook too much rice? Here is your solution. An easy salad to put together using last night’s left over rice. How simple is that? It is a bit like fried rice – without the frying! Delicious.

This is a Bittman Salad – we are making all of his 101 Salads, all of the vegetarian ones at least. We are on the home-run now, with less than 7 more to make.

Are you after other Rice dishes? Try our Coconut Rice and Peas Salad, Carrot Rice, Zucchini Rice, and all of our Risottos.

All of our Rice dishes are here and all of the Bittman Salads we have made are here. Or browse all of our Early Winter recipes.

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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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Salad of Butternut Tataki with Udon Noodles

This is a beautiful use of butternut, where it is prepared tataki. This method is usually reserved for non-veg items, but can be used with vegetables. It is a Japanese method where the vegetable is charred over a hot flame or on a pan, and then marinated in vinegar and ginger. Here the butternut is then combined with noodles and herbs for a delicious dish.

The salad is amazing. The sweet sourness of the dressing, the crunch of the snowpeas and radish, the softness of the noodles, the sweet munchiness of the pumpkin, the heat of the chilli and bite of the radish, the texture of the sesame seeds. Beautiful.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Thanks to the chargrilling, the butternut squash in this meal of a salad tastes both fresh and smoky at the same time.

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 dishes include Soba Noodle Salad with Cucumber and Sesame Seed, Broth and Dipping Sauce for Japanese Noodles, Chargrilled Butternut with Labneh, and Roast Pumpkin Couscous Salad.

Browse all of our Noodle dishes and all of our Pumpkin recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

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

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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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Mung Sprout and Edamame Salad

Sometimes I prepare to post a recipe and realise that it is for an ingredient that does not feature often in our collection of recipes over 12 years of posting on this blog (including some recipes from our blog that ran from 1995 to 2006). It is a surprise to find an ingredient not covered much in all of that time.

We do use Indian-style sprouts in some recipes – that is, the type of sprouts that are only just sprouted, with small little tails. But Mung Sprouts with long tails, Chinese style, feature hardly at all! So today we begin to remedy that.

The recipe is from Ottolenghi’s Plenty More and takes long Mung Sprouts and pairs them with, of all things, Umeboshi puree, edamame beans and radishes!! It really works, and is a terrific combination. This recipe is part of our project to cook more dishes from our Ottolenghi collection of books, and we are beginning with Plenty More.

The salty-sour Umeboshi puree, made from pickled plums, can be found in the Japanese section of larger supermarkets, in Japanese groceries and in health shops. If you can’t find Umeboshi puree, substitute pomegranate molasses.

Make more of the dressing, if you want: it’s so tangy and good that you’ll be tempted to douse this salad; failing that, it’ll keep in the fridge for other dishes in the days ahead.

Similar recipes include Mushroom and Carrot Salad with Sprouts, Bean Sprout Stir Fry, and How to Grow Sprouts.

Browse all of our Sprouts recipes and all of our recipes from Plenty More. Our Ottolenghi dishes are here.

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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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