Best 4 Picado De Rábano Radish Salad Recipes
**Picado de Rábano (Radish Salad): A Refreshing and Crunchy Delight**
Picado de Rábano, also known as radish salad, is a simple yet flavorful dish that showcases the crispiness and piquant flavor of radishes. This refreshing salad is a staple in many Latin American cuisines, and it's a great way to add a pop of color and crunch to your meals. With its vibrant hues and tangy dressing, this salad is sure to tantalize your taste buds.
The recipes provided in this article offer a variety of takes on the classic Picado de Rábano. From the traditional version with a simple vinaigrette dressing to variations that incorporate other ingredients like avocado, cucumber, and jicama, these recipes cater to different preferences and dietary restrictions.
Whether you're looking for a light and healthy side dish, a refreshing snack, or a topping for your favorite tacos or burritos, Picado de Rábano is a versatile dish that will surely satisfy your cravings. So grab a bunch of radishes and let's dive into these delicious recipes!
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
RADISH TOP SOUP
This is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick and rich, and so hearty. I recommend eating it with a loaf of crusty bread!
Provided by LAURA NASON
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.
- Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
- Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 17.9 g, Cholesterol 31.6 mg, Fat 9.3 g, Fiber 3.2 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 688.1 mg, Sugar 3.1 g
PICADO DE RáBANO (GUATEMALAN RADISH SALAD)
An easy and simple radish salad that is often served as a side salad. A Guatemalan recipe posted for ZWT). Cooking time shown of 30 mins is refrigeration time
Provided by Jubes
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all the ingredients together and chill well before serving.
- Needs at least 30 minutes chill time for the flavours to blend.
RADISH AND FENNEL SALAD
Steps:
- The quantities of this salad are really up to you, but I look for roughly 2 parts fennel to 1 part radish. When buying radishes look for those that are really firm. The longer, oval-shaped ones are really nice. Wash them and slice thinly. Fennel comes in two types: the thinner Fennel and a rounder, fatter variety. It is the rounder, fatter fennel buds that you want -- these are normally much more well packed, less stringy and generally have a lot more of the green tops, which you need.
- Cut the tops and the excess stalk off the top of the fennel and set aside. Trim the bottom of the bulb in half and slice as thinly as possible from the root to the top. Put the radishes and the fennel into a bowl and cover with cold water, adding some ice. Leave for at least 15 minutes to get the radishes and fennel really, really crispy. Drain, spin them or pat them dry, put into a bowl and dress them with olive oil and lemon juice dressing. Chop the fennel tops and sprinkle them on top. This is great with grilled fish.
Tips:
- Choose the right radishes: Select firm, crisp radishes with a vibrant red color. Avoid radishes that are wilted or have blemishes.
- Wash and trim the radishes: Rinse the radishes thoroughly under cold water. Trim off the root end and any greens.
- Slice the radishes thinly: Use a sharp knife to slice the radishes as thinly as possible. This will help them absorb the dressing better.
- Use a flavorful dressing: The dressing is key to a great radish salad. Use a combination of vinegar, oil, herbs, and spices to create a dressing that complements the radishes.
- Add other vegetables: Feel free to add other vegetables to your radish salad, such as cucumbers, carrots, or celery. This will add extra flavor and crunch.
- Serve immediately: Radish salad is best served immediately after it is made. The radishes will start to wilt if they sit for too long.
Conclusion:
Radish salad is a refreshing, healthy, and delicious salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy salad, give this radish salad a try. You won't be disappointed!
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