Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
Cream cheese until smooth (I have found this works best if you leave it out of the refrigerator for a short time).
Add radishes, onion tops and salt.
Mix together and chill for 1 hour or more.
Serve with wheat crackers.
You can also mix all ingredients together in a food processor for a smoother blend.
Boil potatoes, with skins on, until tender.
Drain and allow potatoes to cool.
Once cool enough to handle, remove skins and cut into bite-size cubes.
Meanwhile, dice onion, carrot, radish, and celery.
Mix ingredients for dressing and refrigerate until needed.
Combine potatoes, vegetables, and 2 sliced hard boiled eggs.
Pour dressing over and mix well to combine.
Top with remaining sliced egg and sprinkle with paprika if desired.
adishes into coils with a radish cutter (if you don't
Blend mayonnaise/Miracle Whip, sour cream, zest, mustard, lemon juice and salt and pepper to taste in a small bowl.
Spread bread slices generously with the mayonnaise mixture.
Top half of the slices with a layer of mint leaves.
Top the mint leaves with overlapping rows of radish slices.
Top radishes with remaining bread slices nad press together gently.
Trim the crusts and cut sandwiches in half diagonally. Sandwiches may be made 2 hours ahead and chilled, wrapped in plastic wrap.
Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
Place the radish in a medium bowl and mix with the red pepper powder.
Add the sugar, salt, green onion and garlic, stir to combine.
Sprinkle the radish mixture with the vinegar and mix well.
Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
Refrigerate until ready to serve.
uter skin of the Daikon radish and then cut length wise
Place radish lengthwise on a flat work
Peel the radish and cut into 2 1/
Place the radish, scallions, onion, and ginger in
Whisk together cornstarch, flour, 1 cup ice water and egg in a medium bowl.
Heat oil in a large heavy-bottomed saucepan over medium-high heat. Dust chicken with flour then dip, 1 wing at a time, into batter to coat lightly. Deep-fry for 6-8 mins, or until golden and cooked through. Using a slotted spoon, transfer to paper towels to drain.
Meanwhile, for the radish salad, combine radish, carrot, onions, ginger, lemon juice and soy sauce.
Serve chicken with radish salad, sushi rice, wasabi and extra soy sauce.
ervings.
Farm Journal's Best Ever Recipes.
tir in the potatoes and radish greens.
Pour in the
After peeling the radish, discard any remaining roots. Using
inutes. Add most of the radish to the pan and simmer
br>Add most of the radish and cress to the soup
For the radish salad, combine the radish, onion and salad greens in
/2-inch thick. Prepare Radish and Cilantro Relish and set
br>Place water and daikon radish in a large pot. Bring
Preheat oven to 350-degrees F.
Spread walnuts out on a cookie sheet and bake for 10 minutes (or until toasted). Turn oven off but let walnuts sit in oven for another 5 minutes.
In a food processor, puree radish and chili using on/off turns.
Add walnuts and salt and puree.
Add vinegar.
Remove from processor to a covered bowl and refrigerate.