Naturally black produce with a spooky root tail? I'll take it any day over disgusting food made to resemble severed body parts to celebrate Halloween.
When we spotted these black radishes in the store, I knew I wanted to make something to accentuate the peppery taste (and smell … woah). The problem? I'm not a fan of radishes.
This cucumber and black radish salad is paired with a sweetened vinaigrette and warm cumin in a thinly sliced side dish. Radish haters rejoice. There is a way to enjoy them.
Black Radish Cucumber Salad
Carlene Thomas, RD, LD
2 T cider vinegar
1 T olive oil
1 t sugar
1 pinch Hawaiian salt
1 grind fresh black pepper
1 sprinkle cumin
1/2 a peeled and sliced cucumber
1/4 black radish, sliced
- Wash, peel and de-seed cucumbers. Slice using a mandoline to create cucumber ribbons.
- Wash and leave skin intact on black radishes. Slice using a mandoline (watch the fingers!).
- Place cucumber and radish in a colander, adding salt over the top. Place a plate over the produce in the colander and allow excess liquid to drain off the cucumber for 20 minutes.
- Whisk vinegar, oil and sugar to create a dressing.
- Toss produce in vinaigrette and top with cumin, pepper and salt.