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Nothing beats an excellent summer salad on a blistering hot summer day. This easy radish salad makes the perfect side dish for your summer weeknight dinner or weekend barbecue. It's packed with cool cucumbers, crunchy beets, crispy pepper radishes, and sweet red onions. And it's accompanied by a homemade balsamic vinaigrette for a tangy, refreshing touch. Radishes are also a powerhouse of nutrition. They're low in calories and rich in vitamin C, which supports a robust immune system and healthy skin. Radishes also provide antioxidants that fight free radical damage.
Can you eat raw radish in a salad?
Yes, you can! The crunchiness and spiciness of raw radish make it an ideal addition to a salad.
What else can you do with radishes?
Besides eating raw radishes in salads, you can use them in slaws or as a topping on sandwiches. You can also roast, sauté, grill, and pickle them. You can even use them to make radish chips. The possibilities are endless!
How do you prepare radishes for a salad?
To prepare radishes for a salad, start by washing the radishes under running water. Then using a sharp knife, cut the root and stem ends off. Then cut thinly using a sharp knife or a mandolin.
Are radishes better cooked or raw?
Radishes are good raw, but they taste even better cooked. That's because cooking them reduces the intense flavor, making them milder and easier to eat.
- 4 cups Baby Spinach
- 1 Cucumber, thinly sliced
- 2 Beets, thinly sliced
- 2 Radishes, thinly sliced
- 1/2 Red Onion, thinly sliced
- 2 tablespoons Balsamic Vinegar
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
- 1 teaspoon Dijon Mustard
- 1 clove of Garlic, minced
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
Add balsamic vinegar, olive oil, honey, Dijon mustard, garlic, salt, and pepper to a small bowl, mixing well.
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