Well, maybe they aren’t really radical, but I did try to find some out of the ordinary recipes for using the radishes that are so abundant right now at the Market. I think the crisp texture and the bright colors do wonders to liven up all kinds of dishes. And there is nothing like a thick slice of good bread with a knob of good butter slathered on it and some fresh radishes and coarse sea salt for breakfast or snacking, in my humble opinion.
Start with this easy recipe for radish slaw that goes great with any kind of taco, or other Mexican meal, no matter what type of meat you use. The fresh crunch of the slaw is a perfect com
plement to rich, spicy meats and cheeses.
Radish Slaw for Tacos
adapted from a recipe by Abigail Chipley for Real Simple
- ¼ teaspoonkosher salt
- 4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
- 4 radishes, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- sour cream, pickled jalapeño peppers, or other peppers, and hot sauce, for serving
In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Fill tortillas or taco shells with meat or fish and slaw. Serve with sour cream, peppers, hot sauce, and lime wedges for a great summer meal. Serves 6.
Try different varieties of radishes in these diverse dishes; and see if you don’t feel just a little bit radical!