Baby salad turnip, radish and sesame salad

16 June 2011 § 3 Comments

Our first radishes popped up out of the ground this week. The Ladies™ had a lot of fun pulling up those little red-skinned bulbs of joy. I was excited that my seeds had grown, and The Ladies™ were excited as they are four-years old and what could be more fun that playing in dirt?

For such dinky, dainty little radishes, they were fiery little buggers: a delightful initial crispy crunch with a l-o-o-o-o-ng, spicy after-burn. These little guys had too much of a kick to be enjoyed on their own, so I built a salad around them to tone them down. I added baby salad turnips (bought from the Farmers’ Market last Saturday) and our home-grown mint to create a vegetarian salad that would go really well with grilled shrimp or chicken (sorry vegetarians!)

Baby salad turnip, radish and sesame salad recipe

Ingredients – serves 2

  • 4-5 baby salad turnips – peeled if you want them less spicy and in julienne strips (that’s a fancy way of saying cut into matchstick size sticks)
  • 4-5 radishes – julienne strips
  • ¼ finely chopped white cabbage
  • 2 tbsp fresh chopped mint
  • 1 tbsp toasted sesame seeds (to toast heat in a sauce pan for a few minutes tossing frequently, remove from heat when golden. Warning- they can go from golden to burnt very quickly)

Mix the ingredients together in a salad bowl and then toss with the dressing.

Here’s how to make the dressing:

Just whisk the following ingredients together, adjust slightly as needed for flavor:

  • 2 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • Lime juice to taste
  • Salt and pepper

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