Remember those lovely radishes that came in last weekend’s CSA box? Well here they are, all dressed up with apples, cilantro and tahini dressing. A fine combination if I do say so myself.
I have been thinking for a while now that julienned apples and radishes would look just marvelous together. I love how the red from the apple plays with the deep fuchsia from the radish.
The splash of green from the cilantro makes it even more vibrant. Talk about feasting with your eyes first.
Radishes are too frequently under-appreciated. Along with broccoli, cauliflower and brussels, radishes are part of the Brassicaceae family – aka, the mustards, the crucifers or the cabbage family. This cancer-fighting family of vegetables contains glucosinolates which break down in the body to form indoles and isothiocyanates, antioxidants found to inhibit the growth of several different cancers through a variety of mechanisms.
The peppery nature of radishes turns people away I think. But when mixed with some sweet apples, savory tahini and cilantro, you don’t get that overpowering radish flavor. Now you can have your radishes and eat them too 🙂
Apples & Radishes with Tahini Dressing
A quick and easy salad to throw together in a pinch. Serve cold as a slaw topping for salads and wraps, or eat it as is. Simply toss all ingredients together in a bowl. Can be stored in the refrigerator for up to one week.
1 small apple, cored, and julienned
4 medium radishes, julienned
1/4 cup tahini dressing
Light handful of cilantro leaves (optional)
Salt and pepper to taste
Radishes are of the genus Raphinus, meaning “quickly appearing” in Greek. They grow quickly, making them a fun veggie for kids to plant.
This recipe was inspired by not only the beautiful colors of apples and radishes, but also by the #52NewFoods Challenge as a way to get families eating more radishes. Want more inspiring recipes related to the 52 New Foods Challenge? Follow @crunchacolor on twitter and #52NewFoods on Instagram.