Monday, June 11, 2012

Radish Salad with Dried Mint

I make variations of this simple salad all summer. You can tweak the recipe with whatever fresh produce is available. Even the dried mint can be substituted with fresh cilantro or parsley. It is a staple recipe that is a terrific complement to any grilled meat or fish dish.

10–12 Radishes, trimmed, cut in half, and thinly sliced*
2 medium Yellow Peppers, diced
1 large Cucumber, peeled and diced
1½ tbsp Dried Mint, crushed
1 tsp Ground Coriander
1/8 tsp freshly ground Black Pepper
2–3 fresh Green Chillies, minced
Juice of ½ lemon
Sea Salt (to taste)
  1. In a large bowl, mix radish, peppers, and cucumber with dried mint, coriander, black pepper, green chillies, and lemon juice, and mix well. Store in a fridge for 30 mins to chill. 
  2. Remove from fridge, add salt, toss well and serve immediately. 
 *TIP: Do not throw away the lovely green tops of the radishes! Reserve them for a bonus side dish—served raw as a salad (dressed simply with lemon juice, olive oil, sea salt and black pepper), or as a warm side dish.

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