The radish is a member of the same plant family as broccoli, cabbage, cauliflower, kale, and collards. This root vegetable is easy to grow in a home garden.
Radishes are often an underestimated vegetable. Famous for their hotness, radishes contain as much potassium as bananas, they are a good source of vitamin C and are loaded with phytonutrients. Radishes come in a broad and fun variety of colors — red, pink, white, grey, black, yellow — and shapes — globelike and oblong. Interestingly, radish leaves are edible too. They are a good source of vitamins A and C and calcium, and they are especially tasty steamed or stir-fried. Although radishes can be eaten cooked, they keep their distinctive color, flavor and crispy texture when eaten raw. Try this recipe to learn a new way to include radishes in your diet.
This bulletin contains a festive-looking salad that makes a refreshing and healthy side dish during this holiday season.
Radish and Cucumber Salad
Ingredients for the vinaigrette:
- 2 large garlic cloves, finely chopped
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 teaspoon maple or agave syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Your favorite herbs, fresh or dried, chopped
Ingredients for the salad:
- 1/4 small onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 3/4 cup thinly sliced radishes
- Whisk the vinaigrette ingredients together in a bowl.
- Add the sliced onions and marinate for 10 minutes.
- Add the rest of the ingredients, mix well, and marinate for another 10 minutes in the refrigerator. Best served cold.