Radish Sesame Salad
Every year, early in the spring I plant radishes from seed in my little garden. Since my garden is so small, I tuck the radishes rows between some of the slower growing vegetables such as broccoli or cabbage in order to utilize precious garden space. Radishes are amazingly fast and easy to grow. All they need is water and warm spring days. Within 3 weeks after sowing the seeds, I am able to harvest crunchy little radishes for salads and snacks.
Thin sliced crunchy red radishes…
My Radish and Sesame Seed Salad is one of my favorite ways to prepare fresh picked radishes from my garden. It’s vibrant in color and has wonderful Asian inspired flavors. Next time you plant a garden, try sowing a few radish seeds. Enjoy! Tessa
- 3 cups thinly sliced red radishes
- 2 Tbs Mirin (sweet cooking wine)
- 2 Tbs sesame oil
- 2 Tbs rice vinegar
- 1 tsp black sesame seeds
- 1 tsp minced ginger
- 1/2 tsp garlic paste
- 1/2 tsp salt or to taste
- fresh cilantro, green onion or chives for garnish
Thinly slice the radishes with a mandolin or sharp knife. Set aside. In a medium sized bowl whisk together the Mirin, sesame oil, rice vinegar, black sesame seeds, ginger, garlic and salt. Add radishes and toss. Place in the refrigerator and let marinate for about 45 minutes. Garnish with fresh cilantro, green onions or chives. Makes 4 servings.