I was never a fan of radishes, the daikon (japanese, white variety) that is but I like the red small ones because they taste sweeter like turnips in a way. If not munching on them, red radishes are pretty food ornaments when cut out as flowers.
I found this radish salad by Rachael Ray, would really like to try this soon.
- 2 teaspoons sugar
- 1 lemon, juiced
- 1/2 cup sour cream
- 8 red radishes, thinly sliced
- 2 Delicious apples, quartered cored and thinly sliced
- 1/2 European seedless cucumber, thinly sliced
- 2 tablespoons chopped fresh dill
- Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber.
Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.