If there is one thing that I have grown to appreciate this spring it has to be radishes. Radishes tend to get a bad rap, but there is a huge difference between fresh radishes and the big, tough radishes that have been siting at the grocery store for a week.
I was writing an article about radishes for work and became inspired to grow some of my own after learning how easy they are to grow. They usually sprout in as little as 4 days and they are ready to pick within 3 – 4 weeks. I started by growing red radishes and a few purple, but now I’m hooked and am filling up my garden with other varieties as well. Radishes are a great source of Vitamin C, fiber, and minerals such as iron, potassium, magnesium, copper, and folate. They are best picked when they are young and tender because they tend to become too strong in flavor as they age.
If even fresh radishes are too much for your taste buds, then you can always cook them, but I recommend eating them shredded and raw. This salad is sweet and tangy and the sweetness of the agave complements the radish flavor perfectly. You could easily add in some summer vegetables, like zucchini or fresh corn, or substitute basil for the cilantro.
Also, don’t throw out your radish greens! Toss a few in salads, green smoothies, or cook them in a stir fry with other vegetables.
- 1 cucumber, seeded and sliced into matchsticks
- 1 medium carrots, shredded
- 6 medium radishes, shredded
- 1 teaspoon extra virgin olive oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup or honey (optional)
- 3 Tablespoons cilantro, chopped
- salt and pepper to taste
- Add the cucumber, carrot, and radishes to a medium bowl. Mix with the olive oil, apple cider vinegar, maple syrup or honey (if using), and cilantro. Top with salt and pepper to taste and serve.