**Zippy Radish Salad: A Refreshing and Crunchy Delight**
In the realm of salads, the Zippy Radish Salad stands out as a vibrant and flavorful dish that tantalizes the taste buds with its crisp textures and zesty dressing. This salad is a symphony of colors and flavors, featuring crisp radishes, crunchy cucumbers, and aromatic scallions, all tossed in a tangy dressing made with rice vinegar, soy sauce, and sesame oil. The result is a refreshing and invigorating salad that is perfect as a light lunch, a healthy side dish, or a palate-cleansing appetizer.
In this culinary journey, we will explore the delightful world of radish salads, uncovering the secrets behind their unique flavors and textures. We will embark on a step-by-step guide to creating the ultimate Zippy Radish Salad, delving into the art of selecting the freshest ingredients and mastering the perfect dressing. Along the way, we will discover variations on this classic salad, including a spicy version with Sriracha, a tangy take with citrus dressing, and a refreshing rendition with avocado and cilantro. Whether you are a seasoned salad enthusiast or a novice cook looking to expand your culinary horizons, this exploration of radish salads promises to inspire and delight.
SUMMER RADISH SALAD
Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.
Provided by lisascooking
Categories Salad Vegetable Salad Recipes
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
- Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g
ZIPPY RADISH SALAD
Meet the Cook: I admit to it - the first time I prepared this salad for my husband, he was skeptical! He loved it, though. Served with a rich entree or hot barbecue, it makes a light a refreshing side dish. Growing up during World War II, when food and money were scarce, I learned from my mother how to make a little go a long way. Now that we've retired and moved from the city, we're living in a mountain home we built on the side of the Shenandoah Valley. -Carol Stevens, Basye, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine radishes, cheese and onions. In a small bowl, combine garlic, vinegar, mustard, salt and pepper; whisk in oil until smooth. , Pour over radish mixture; toss to coat. Chill for 2 hours. Serve on a bed of lettuce.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 221mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
RADISH SALAD
Provided by Sunny Anderson
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large bowl whisk together the cider, orange juice, lime juice, olive oil, and sugar until the sugar dissolves. Taste and season with a pinch of salt and pepper. Add the radish wedges, cilantro, and red onion. Toss gently and refrigerate for at least an hour making sure to toss the salad midway through its ride in the refrigerator. Serve cold or at room temperature.
SPRING RADISH SALAD
Provided by Geoffrey Zakarian
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: In a small pot, bring the grapefruit juice to a simmer over medium-low heat. Reduce the juice to 1/4 cup. Set aside to cool.
- In a medium bowl, whisk together the reduced grapefruit juice, vinegar, mustard, honey and soy sauce and season with salt and pepper. Slowly drizzle in the olive oil and whisk until emulsified.
- For the salad: Combine the radishes with the watercress and fennel in a medium bowl and toss with a small amount of the dressing. Arrange the avocado, grapefruit and orange on a platter, drizzle with the dressing and season with salt and pepper. Sprinkle on the serrano, then top with the dressed radish mixture and serve.
SHRIMP SALAD WITH HORSERADISH RéMOULADE
In this simple dish, winter ingredients come together in a springlike way: a composed salad of shrimp and watercress, garnished with golden beets, celery and hard-cooked egg. There's a zippy horseradish rémoulade, spiked with fresh tarragon and dill.
Provided by David Tanis
Categories easy, salads and dressings
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Bring 6 cups water to a boil in a medium saucepan. Add bay leaf, thyme sprig, 1 tablespoon salt and 1 teaspoon pepper. Reduce heat to a simmer and add shrimp. Cook shrimp until shells turn red, only a minute or two. Transfer to a large bowl of cold water, let cool, then peel and set aside.
- Meanwhile, put beets in a saucepan, cover with water and bring to a boil. Reduce heat and cook at a brisk simmer until tender when tested with a skewer, about 20 minutes. Remove and let cool on a plate until just cool enough to touch. Slip off beet skins and discard. Cut beets into small wedges. Put in a bowl, season generously with salt and pepper, and add vinegar and oil. Toss and let marinate for 15 minutes. (You may prepare beets up to a day ahead.)
- Make the rémoulade: Stir together crème fraîche, mustard, cayenne, horseradish and capers. Add 1/2 teaspoon salt, and stir in tarragon, parsley and dill. Refrigerate for an hour (or as long as overnight). Just before serving, stir in lemon juice and check seasoning.
- Assemble the salad just before serving: Make a bed of watercress on a large platter. Spoon beets and any juices evenly over watercress, then sprinkle celery slices over top. Arrange shrimp here and there and surround with hard-cooked egg halves. Give a last, very light sprinkle of salt and serve. Pass rémoulade at the table.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams
Tips:
- Select the freshest radishes: Look for radishes that are firm, smooth, and have a vibrant red color. Avoid radishes that are wilted, have blemishes, or are cracked.
- Slice the radishes thinly: Thinly sliced radishes will help the flavors of the dressing to penetrate more easily. You can use a mandoline or a sharp knife to slice the radishes.
- Use a variety of radishes: There are many different varieties of radishes available, each with its own unique flavor. Try using a mix of different varieties to add depth and complexity to your salad.
- Don't overdress the salad: The dressing should complement the flavors of the radishes, not overpower them. Start with a small amount of dressing and add more as needed.
- Serve the salad immediately: Radish salad is best served immediately after it is made. The radishes will start to wilt and lose their crispness if they are left in the dressing for too long.
Conclusion:
Zippy radish salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up radishes that you may have leftover from other recipes. With its simple ingredients and easy-to-follow instructions, this salad is sure to become a favorite in your household. So next time you're looking for a quick and easy salad to make, give this zippy radish salad a try!
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