Recently on Kitchen Daily I wrote about the cucumber and its many uses; from pickles to salads and salsas–all of which in the heat of the summer are a welcome change from turning the oven on. If you’re looking for something a bit unusual this weekend, this radish salsa is one of my favorites–and yes, it includes cucumber.
Radish Salsa
Makes: About 2 cups
Time: 30 minutes
Radishes are a classic salsa ingredient in Mexico, and the technique—mixing a vegetable (or fruit) with onion, an acid, chiles, and fresh herbs—is downright common.
2 cups chopped radishes, like daikon, red, or a combination (about 1 pound)
1/2 English cucumber, peeled and diced
1/2 small red onion, chopped
1 scallion, thinly sliced
1 teaspoon minced garlic
1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
2 tablespoons freshly squeezed lemon juice, or more to taste
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1. Put all the ingredients in a medium bowl and mix thoroughly.
2. Taste and adjust the seasoning, adding more chile, lemon, or salt as needed. Serve immediately or cover and refrigerate for up to a day.
This looks wonderful. I too added a couple of items to my grocery list so I can try this today.
Lots of lovely radishes at the farmer’s market this weekend, so Sunday supper was a salad of lettuce and lentil sprouts topped with sliced grilled steak and a substantial portion of radish salsa — it was fantastic. Definitely will be making this again (many times) this summer.
This sounds terrific. What is it best served with?
i can eat this whole batch for dinner….i’ve done it several times….radishes are super easy to grow also, harvest in about a month