Winter has at last taken up residence in western North Carolina, but that doesn't mean we can't enjoy fresh, colorful and seasonal salads. This one will give you quite a pow in the taste buds and as always, takes minimal effort to prepare.
Right now radishes are really coming into their own. They are a good accompaniment to something like pasta or rice for their ability to help break down starch in the body. Plus, they come in some truly glamorous colors. I love watermelon radishes though they are pungent.
Full disclosure, you will need a food processor or mandolin to get nice, thin, palatable slices for this salad. Experiment with your roots here, the list below is by no means exhaustive. I usually stick to 3 different vegetables to allow them to shine. If you are using radishes, consider adding a little sugar to counterbalance the heat. I also find pairing them with sweet beets helps with this as well.
- 1 part rice vinegar
- 2 parts sesame oil
- Pinch of salt
- 1 tsp of sugar (optional, useful if your radishes are really strong)
A combination of three of the following thinly sliced in equal parts
- Beets (red or golden)
- Small turnips
- Fennel bulb
- Jerusalem artichoke (sunchoke)
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