The recipe also called for chopped celery, but I prefer
sliced radishes for extra crunch in my salads.
Not exact matches
At Cooper's critic - slaying restaurant L'Abattoir, located in Vancouver's newly hot Gastown neighbourhood, the tattooed chef is known
for his attention to detail — whether he's using tweezers to
slice paper thin
radish coins or preparing delicate custards of Dungeness crab.
I shredded the carrots in my food processor, then switched out the shredded blade
for the thin slicer and
sliced the
radishes.
Variation
For a more elegant presentation, serve on a bed of lettuce leaves and garnish with thinly
sliced red onion or
radish and a light sprinkle of toasted sesame seeds.
1/2 cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly
sliced 1/4 cup edamame, thawed 1
radish, thinly
sliced 1/2 cucumber, thinly
sliced 1 jalapeno, thinly
sliced 1 scallion, chopped spicy mayonnaise,
for serving sweet sauce or teriyaki sauce,
for serving
Ingredients (serve 2) 2 small carrots, cut into julienne 2 bok choy bunch, cut each leaf along the length in half or thirds 100 g [3.5 oz] enoki mushrooms, separated into small clumps (or other mushrooms of choice,
sliced) 80 g [3 oz] firm tofu, thinly
sliced 150 g [5 oz, more to appetite] homemade ramen noodles (or rice noodles, or we recommend these soba noodles) 1 tablespoon chickpea flour (or gram flour — besan) 1/2 tablespoon curry powder (of choice) 1 teaspoon turmeric powder 200 ml coconut milk 2 teaspoons coconut oil Few dashes soy sauce (optional) Salt to taste 4 — 6 chayote / daikon
radish dumplings (optional) Chopped scallions or spring onions
for garnish
Items needed
for 2 bowls: 1/4 small purple cabbage, thinly
sliced 6
radishes, thinly
sliced 1 carrot, julienned 1/3 cup snap peas,
sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1 cup Della Rice Basmati and Wild rice, cook as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min eggs + dukkah spice mix
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small
slices / sections 3 - 5
radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few
for garnish) 1 - 3 English cucumbers,
for serving, optional
For Taco Assembly - Mission Extra Thin Corn Tortillas - Thinly
sliced radishes - Chopped fresh cilantro - Any other toppings you like!
Chefs with knife skills make mini
radish sculptures
for our plates; some of us just
slice and toss them into salad.
Vegetables: 1 bunch kale, ribs removed and
sliced into thin strips 8 oz sugar snap peas, trimmed and strings removed 2 bunches
radishes, save 2
radishes for topping and quarter the rest
No Noodle Pad Thai 1 daikon
radish or zucchini 4 medium carrots — peeled 4 cups mung bean sprouts 4 spring onions (scallions)-- finely chopped (I used chives here) 1 package firm tofu — cut in cubes 1 handfull cilantro leaves (I used basil because I had beautiful basil on hand) 2 tablespoons black or tan sesame seeds — toasted, plus extra
for garnish 4
slices of lime — to serve
2 California avocados, peeled, seeded, halved, thinly
sliced Radish slices,
for serving Lime wedges,
for serving
Radish halves, celery sticks, cucumber
slices, cauliflower florets, and / or wheat crackers
for serving
Ingredients: 2 strips dashi kombu (dried seaweed) 1/2 block tofu, diced into 1 - inch cubes 1 medium tomato, diced into 1 - inch cubes 2 tsp fresh ginger, grated 2 Tbsp tamari 1/2 tsp salt 1 handful dried wakame, soaked in warm water
for 5 minutes 2/3 cup daikon
radish, grated 1/4 cup green onions,
sliced A dash of shichimi togarashi (
for topping (optional)
4 large flour tortillas (try spinach or sun - dried tomato
for some color) 1 bag of pre-washed lettuce or spinach Your favorite veggies, washed and
sliced or shredded (e.g., mushrooms, carrots, celery,
radishes, tomatoes, corn, beets, zucchini, artichoke hearts, etc.) A tub of your favorite hummus 1 package Tofurky deli
slices (optional)
Thinly
sliced radishes are a good addition,
for example.
Add thinly
sliced cabbage &
radish to mixture and massage
for about 30 seconds.
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sli
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil
for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sli
for frying
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sli
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g
radishes, julienned or finely
sliced
Sticky Vietnamese pork meatballs with rice noodles and pickled vegetables
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1 red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil
for frying For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
for frying
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional)
For the quick - pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g
radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil
for drizzlingSqueeze lemon juice (optional)
for drizzlingSqueeze lemon juice (optional) 01.
Paleo Poké Bowls Serves 4 Ingredients + 1 package Trader Joe's frozen riced cauliflower or 1 head cauliflower, grated + 1 bunch Lacinto kale, shredded + 6 golden beets, steamed + 3
radishes, thinly
sliced + 6 Persian cucumbers, diced + 1 bunch scallions, thinly
sliced + 2 avocados, pitted, peeled and
sliced + 8 T toasted sesame oil, divided + 1/4 C plus 2 T rice vinegar + 1/4 C coconut aminos + 1 t — 1 T grated ginger (to taste) + 2 T sesame seeds, plus more
for sprinkling + wasabi - flavored toasted nori sheets, crumbled,
for garnish (optional)
To add extra flair to your chili, set this vibrant stew out with individual bowls of sour cream, ripe avocado,
sliced radishes, diced tomatoes, crumbled cotija (a salty Mexican cow's milk cheese), and fresh limes
for topping.
The carrot slaw is made with a similar base of mayonnaise, herbs, and lemon juice, and uses a combination of
radishes and
sliced almonds
for crunch.
Kosher salt to taste
For garnish: 1 lime, cut into wedges 1 - 2 cups chopped Romaine 1/4 cup cilantro, chopped 2 - 3
radishes, thinly
sliced 1/2 red onion, minced 1 avocado, diced
For salad 3 ears corn, shucked 1 tablespoon unsalted butter, softened 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 3 scallions,
sliced thinly 4
radishes, quartered and
sliced thinly 1 orange pepper, diced 1 cup cherry tomatoes, quartered 1 handful cilantro, roughly chopped 2 heads romaine, chopped 6 ounces Queso Fresco cheese, crumbled
1 - 10 ounce can diced tomatoes & chiles 1 teaspoon olive oil 1 garlic clove, minced 1/4 teaspoon kosher salt plus more
for serving 1/4 teaspoon black pepper plus more
for serving 1/2 cup cooked beans (such as black, pinto, kidney) 2 handfuls tortilla chips 1 large egg 1 tablespoon mined red onions 1
radish sliced 1 tablespoon chopped cilantro plus whole leaves 1 tablespoon crumbled queso fresco
For daikon: 2/3 cup (150 mL) rice vinegar 2 tbsp superfine sugar 2 tsp pink peppercorns 3 whole cloves, gently crushed 1 red chili, seeded and finely chopped 1/2 daikon, peeled and julienned (5 1/2 oz / 160 g) Doarse sea salt and black pepper 1 Granny Smith apple, cored, very thinly
sliced lengthwise (5 oz / 140 g) and soaked in water with 1 tsp lemon juice 6 round red
radishes, thinly
sliced (1 3/4 oz / 50 g) 1 oz (30 g) red baby chard leaves (or mâche) 3 tbsp olive oil 12 jumbo sea scallops (1 lb 3 oz / 540 g)
The Bread: Slabs of chewy, open - crumbed breads like sourdough or miche are ideal
for hearty toppings (think ricotta, kale, and «shrooms), while thin
slices of dense, dark, grainy loaves (like those indestructible «health» breads) work best with high - impact, low - profile adornments like
radish slivers and trout roe.
for the salad 1 bunch asparagus 1 cup shelled fava beans or peas or mixture of both handful of fiddleheads — optional 2 - 3 carrorts — shaved with a vegetable peeler 4
radishes —
sliced 2 green onions —
sliced handful of pea shoots 2 cups of baby greens handful of microgreens
I topped this pizza with a little lemony salad of
sliced black
radishes and whole parsley leaves
for a fresh bite, but that's strictly optional since I know mixing salad and pizza is a little weird
for some people.
Turmeric Cauliflower Rice Bowl with sweet potato, beet tapioca pearls,
radishes, dehydrated pear
slices, pickled onions and steamed Bok Choy — the main dish I prepared
for festival goers this past December at Organic Days
for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2
radishes, thinly
sliced 1 large cob of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small shallot, thinly
sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves finely chopped
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved using a veggie peeler A few
radishes, thinly
sliced 2 handful of microgreens 4 - 6 Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted
for more flavour) 4 scallions, thinly
sliced diagonally
Hard - boiled eggs get paired with quinoa,
sliced radishes, and toasted pistachios
for a meal that'll rival your beloved avocado toast.
In this Garden Fresh Pizza, I used 2
radishes sliced thin, 1 zucchini, 1 yellow crooked neck squash, 1 red bell pepper, a sweet onion and
for the topping green scallions.
Sliced radishes soaked
for a few moments in white wine vinegar with a wee bit of sugar and a dash of salt.
For tamer palates, there's a beef tenderloin roll in which thin
slices of good - quality beef surround asparagus, carrot and
radish, with dabs of mustard - soy dressing.
I've told you before about my new love
for the do - it - yourself noodle or rice bowl, i.e, where you lay out an array of veggies (shredded carrots,
sliced radishes, sauteéd greens, steamed broccoli, chopped mint and cilantro, etc. etc.), the protein (s)... [Continue reading]
The party started at noon and I planned on serving lunch around 1 PM, so I kept the appetizers fairly light: crisp
radish slices, good butter and sea salt on baguette
slices, and a mix of pasteurized and raw aged cheeses that were all safe
for pregnant women to eat.
The food service staff
slices and dices tomatoes, broccoli florets, carrots, jalapenos, mushrooms, red onions,
radishes, beets, ham, and turkey
for the students.
Alternatively, the black
radish can provide similar relieving effects
for pain and swelling — put
slices of black
radish in your socks and leave them there during the night.
Ingredients
For every three quarts of water add: 1 large onion, chopped 2 carrots, sliced 1 cup of daikon or white radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minut
For every three quarts of water add: 1 large onion, chopped 2 carrots,
sliced 1 cup of daikon or white
radish root and tops (ideal, but optional) 1 cup of winter squash cut into large cubes 1 cup of root vegetables: turnips, parsnips, and rutabagas
for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil for approximately 60 minut
for sweetness 2 cups of chopped greens: kale, parsley, beet greens, collard greens, chard, dandelion, cilantro or other greens 2 celery stalks 1/2 cup of seaweed: nori, dulse, wakame, kelp, or kombu 1/2 cup of cabbage 4 1/2 - inch
slices of fresh ginger 2 cloves of whole garlic (not chopped or crushed) Sea salt, to taste 1 cup fresh or dried shitake or maitake mushrooms Instructions - Add all the ingredients at once and place on a low boil
for approximately 60 minut
for approximately 60 minutes.
For added veggies, choose from red and green bell peppers, cucumbers, carrots, bean sprouts, shredded red or green cabbage, chopped white and red onions, lightly sautéed mushrooms, lightly steamed and
sliced zucchini, raw and lightly steamed beets and carrots, snow peas, broccoli, cauliflower, and
radishes.
I made this salmon dish with baked green beans, and I
sliced some
radishes on the side,
for a fresh palette cleanser.
Meanwhile, colorful
radishes, cucumbers and avocado
slices provide even more satiating fuel
for the day.
Ingredients: 2 zucchini julienned 2 cucumbers julienned 4 cups spinach chopped 1/3 small red cabbage 1 - 2 yellow bell peppers 2 - 3 cups cherry tomatoes halved 1/2 cup dark skinned berries 2
sliced Easter egg
radishes edible flowers
for garnish (optional) 2 TBSP black sesame seeds (optional) Spicy Mustard Dressing: 4 tablespoons Dijon or stone ground... Read More»
Top with freshly
sliced avocado, cilantro and
radishes for an even better depth of flavors!
1 1/2 tablespoons fresh lime juice 1 tablespoon low - sodium soy sauce 1 teaspoon Sriracha 1/2 teaspoon honey 1 small clove garlic, grated or finely minced
For Serving: 12 - 14 Boston or Bibb lettuce leaves 1 cup shredded or grated carrots 3 - 4 baby
radishes thinly
sliced into matchsticks 3 scallions, thinly
sliced 1/4 cups unsalted peanuts, chopped 1/4 cup finely chopped cilantro
I also like to roll thin
slices of watermelon
radish around marinated veggies
for an all - veggie play on a taco.
Cracker / Chip replacement:
Sliced cucumber
Sliced carrots
Sliced radishes Jicama strips Sweet Potato chips fried in coconut oil (Jackson's Honest Brand) Cereal Replacement: Dinner is what's
for breakfast Nut based granola (Ungranola, Paleokrunch) Bread Replacement: Romaine Lettuce wraps Portabella mushrooms Coconut wraps Sushi nori wraps