Equipment
Ingredients
Main
- 400 g radishes, trimmed and thinly sliced
- 6 g kosher salt
Dressing
- 30 ml rice vinegar
- 15 ml extra virgin olive oil
- 5 g fresh red chili, finely minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 51 kcal
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 4 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 624 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 237 mg
- Calcium
- 26 mg
- Iron
- 0.4 mg
- Magnesium
- 10 mg
- Phosphorus
- 21 mg
- Zinc
- 0.3 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 17 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 25 mcg
- Water
- 96 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash the radishes thoroughly, trim the root and stem ends, and slice them into uniform thin rounds using a sharp knife or mandoline slicer.
Transfer the sliced radishes to a colander set over a sink or plate. Sprinkle evenly with the kosher salt and toss to coat. Let the radishes rest at room temperature for 15 minutes to draw out excess liquid and mellow their harsh bite.
Take handfuls of the salted radishes and gently squeeze out the excess water. Transfer them to a clean kitchen towel or paper towels and pat them completely dry.
In a mixing bowl, combine the rice vinegar, extra virgin olive oil, and the finely chopped fresh chili. Stir well to integrate the ingredients.
Add the dried radishes to the mixing bowl with the dressing. Toss thoroughly to ensure every slice is coated. Serve immediately or chill briefly before serving.
Chef's Notes
- Slicing the radishes uniformly thin, around 2 to 3 millimeters, ensures even salting and a delicate texture that readily absorbs the dressing.
- The salting technique relies on osmosis. It not only seasons the vegetable but alters its cellular structure, forcing out the sulfurous compounds that give raw radishes their overly sharp bite.
- Adjust the chili based on the inherent spice of your radishes. Late-season or large radishes tend to be naturally hotter, so taste a slice before deciding how much chili to add.
- If you prefer a completely oil-free salad, the olive oil can be omitted. The vinegar and radish juices alone create a vibrant, acidic profile.
Storage
Refrigerator: 2 days — Store in an airtight container. The radishes will lose some crispness over time.
Troubleshooting
Salad is overly salty
Cause: Too much salt was used during the curing step, or radishes were not squeezed thoroughly
Fix: Rinse the radishes quickly under cold water and pat dry again before dressing
Prevention: Measure the salt accurately and squeeze the radishes well after resting
Radishes are limp and soggy
Cause: Salad was dressed too far in advance, or moisture was not squeezed out after salting
Fix: Cannot be fixed
Prevention: Thoroughly pat radishes dry after the salting phase and dress immediately before serving
Cultural Context
Radishes have been cultivated for thousands of years, with early origins tracing back to Southeast Asia before spreading globally. While often relegated to a mere garnish in Western cuisines, this salad utilizes a brief curing technique common in East Asian preparations to temper the root's natural pungency, elevating the radish to the centerpiece of the dish.
