December 19th, 2019

The Gleaner Cookbook: 
Thai-Inspired Winter Radish Salad

If you've ever been a member of a CSA or shopped at a winter farmers' market, you've probably brought home some winter radishes. Watermelon, black Spanish, Misato Rose, white, purple, and green daikon... These staples of the New England local food scene are sometimes challenging to use. What should you do with those zesty storage vegetables?

The simplest solution is to slice them into rounds or wedges and eat them raw--with hummus, tzatziki, guacamole, cheese, fruit, or whatever dipping sauce you love best. Roasting winter radishes is also a good option, but I just have to say it: there really is a limit to the quantity of roasted vegetables a person can eat in one week! Unless that's just me.

Here's my recommendation for a refreshing winter radish salad that will help change up your routine. It's a recipe I picked up somewhere along the way from a fellow farmer struggling to eat their way through a root cellar full of radishes. You can use any type of radish you have on hand, but I think it's especially good (and pretty!) with green or purple daikon. 

Thai Winter Radish Salad

about 1 lb winter radish, coarsely shredded
1/2 cup roasted peanuts, chopped (pulverize in a food processor if you have one)

Dressing:
red chili flakes to taste 
2 tablespoons fish sauce (can substitute soy sauce or mirin)
2 tablespoons vegetable oil
2 tablespoons lime juice
2 teaspoons honey
1 tablespoon fresh cilantro, chopped (optional)

Whisk ingredients for dressing until well blended. Check for seasoning and adjust to your preferred spice level. 

Mix with shredded radish in a large bowl until thoroughly combined. Top with roasted peanuts and serve.

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By Leah Costlow