Recipe by kateparrot
"Shredded radishes with a splash of olive oil and tamari sauce make a delicious and out-of-the-ordinary side dish or appetizer salad. The tamari sauce takes the 'spice' out of the radish and complements its earthy flavor beautifully. Save the green tops from the radishes for steaming; they're delicious and nutritious."
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red radishes, coarsely shredded
1 1/2 tablespoons
olive oil, or to taste
reduced-sodium tamari, or to taste
chopped fresh parsley, or to taste
I thought this was pretty bland as written and could benefit from some acid. I didn’t want to start adding a bunch of things, since that would ruin its simplicity. I gave half a fresh lime a good squeeze, and that brightened the flavor. And I wouldn't skip the parsley, it adds color to the salad as well as flavor (which it needs). Although its eye appeal is pretty nice when initially made, it wilted quickly, darkened in color, and after chilling, ended up more like a relish than a salad. If I were to make this again (doubtful), I would cut the olive oil back to 1 Tbsp (or less), and I would shred the radishes and refrigerate, if I want to prep early in the day. I would then mix up right before serving to preserve freshness and crunchiness, and boost the salad's presentation.
* Percent Daily Values are based on a 2,000 calorie diet.
Ultra-Simple and Delicious Red Radish Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 92
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