Hurry up to make this sensational radish salad! It's super easy, quick, and deliciously good. Even for those who don't appreciate radishes, this radish salad with radish leaves is a win! You'll love the tahini sauce.
Hello friend, today I'm sharing with you this simple, delicious radish salad with radish leaves. This quick radish salad is such a delice, you'll want more and more of it! Simply put, it's one of my favorites when it comes to radish salads.
Radishes are back! In my marketplace, you can find a number of radish varieties with assorted colors. The freshly harvested radishes have their bright green leaves on, it's the best moment to appreciate radish leaves.
I love radishes, but it hasn't always been this way. I had never seen radishes before landing in France! And to my great surprise, I discovered that French people eat French breakfast radishes with pure butter, something I couldn't dare eat!
Truth be told, radishes have a pungent spicy flavor that's not appreciated by everyone! With time I've come to appreciate radishes in salads more for their health benefits, that you can read them here below, than for their peppery taste.
If you have fresh radish leaves check out this delicious recipe with rhubarb and radish greens. This radish salad calls for both roots and radish greens, a perfect zero waste recipe.
- Radishes are super healthy food! They've been attributed to have several health benefits, some of which are pharmacological and therapeutic.
- Some cultures have been using radish as a laxative, digestion stimulant, appetizer, and in the treatment of stomach disorders. In other cultures, radishes are used to treat liver disease and gallstones.
- Radishes are a perfect antidiabetic food because they contain coenzyme Q10, which prevents the formation of diabetes.
- The anthocyanins in radish act as antioxidants, making radish a great food when you are sick as these antioxidants can help your body fight disease.
- Radish contains sulforaphene (Not sulforaphane), a powerful anti-inflammatory and antioxidant that has the capacity of protecting your DNA and the power to neutralize toxins.
- Radish shoots, depending on cultivars, can have similar or greater anticancer properties than those found in broccoli florets.
- The sulforaphene is more abundant in leaves than in radish roots.
- Radishes are high in vitamin C.
- Even though you might have only seen lots of recipes using radish roots, consider consuming radish leaves as they have more nutrients compared to the roots, for example, the leaves contain considerable amounts of protein, calcium, and vitamin C than the roots.
How to choose radishes
I bet you'll agree with me if I said that we all enjoy radish for their crunchiness, right?
- Radish comes in assorted colors from red, pink, purple, yellow, white, through black. When it comes to nutrients, choose those that are colorful as color does influence the presence of certain phytochemicals that are high in antioxidants.
- Choose fresh radishes that are firm and bright in color. The presence of leaves can help you determine the freshness!
- Sometimes, huge radish roots can have a hollow and rough interior. I recommend choosing small to medium-size ones.
- Radish flavor really depends on the growing conditions. If you have a chance to taste them before you buy them, then do so, this way, you'll make the best choice.
- Always use your hands to check for firmness and weight. Go for the heavier radishes.
How to store radishes
- If you purchase radish with their leaves, cut off the leaves and use them within the next 2 days otherwise they will spoil too fast!
- As for the roots, get a kitchen towel or a kraft paper (like those farmers use to wrap produces with) wrap the radishes, and put them in a freezer bag.
- Store them in your fridge. They will remain fresh for up to 5 days. At least, this is my experience.
The secret to making this radish salad super delicious!
What makes a salad enjoyable is the sauce or dressing you use. I hardly get to eat any salad without any dressing, or vinaigrette, and I can tell you, my friend, I love eating salads!
To make this radish salad super delicious, the secret resides in the tahini sauce. It's a simple salad sauce that you can easily make at home.
- Silken tofu
- Apple cider vinegar and lemon juice
- Nutritional yeast
- Black pepper and salt
- Drained chickpea water to dilute the sauce
Please see the recipe card for a detailed recipe.
The first time I made this radish salad, I was apprehending my daughter's reaction. She doesn't like onions, and to be honest, few kids would eat raw onions and garlic.
To my surprise, she said the salad was perfect, she could feel the raw onions, but that didn't stop her from enjoying this radish salad.
I hope you too will love it!
Please share this recipe by pressing the sharing buttons, and if you make it, let me know by commenting here below.
You have the power to heal yourself, Githu
Here are more radish recipes
Radish salad with radish leaves
- kitchen knife
- Chopping board
- blender or immersion blender with a jar
- Salad spinner
- vegetable peeler
- food grater
- Salad bowl
- small jar with a lid
- 100g 1 cup silken tofu
- 3 tablespoons tahini
- 1 tablespoon apple cider vinegar (choose a non pasteurized)
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- a pinch of salt
- some black pepper
- 2-3 tablespoons Chickpea drained water (optional)
Radish Salad with Radish Leaves
- 10 fresh radishes with their leaves. (make sure that the leaves are bright green and vibrant
- 1 cup drained chickpeas. (store-bought should only have; chickpeas, water, and salt) You can also use home-cooked chickpeas.
- 2 tablespoons pickled onions
- 1 clove of garlic
- a small piece of ginger root
- fresh thyme and parsley
- Put all the ingredients for the sauce (apart from chickpea water) in a blender and blend at low-medium speed. You can also use an immersion blender with a blending jar.
- Depending on the consistency, you can decide to add a little amount of chickpea water to dilute the sauce.
- Let the blender run for a minute or two. The sauce should be smooth and creamy, but not runny (liquid)
- Transfer the sauce into a small jar or container with a lid. Keep the sauce in your fridge. This tahini sauce can go up to 5 days.
Radish Salad With Radish Leaves
- Clean the radishes and pay particular attention to the leaves if they have some soil on them.
- Separate the leaves from their roots. Cut off the stems.
- Use a salad spinner to dry out extra water on the radish leaves.
- Slice the radishes using a vegetable peeler
- Use a grater to grate both ginger and garlic
- Pick thyme leaves and chop parsley
- Put the radish leaves in a salad bowl, and add radishes, chickpeas, and pickled onions.Learn how to prepare non-sugared pickled onions
- Add the fresh herbs and the tahini sauce
- Mix well and serve. This salad is perfect on its own but you can serve it with some bread or grains like rice, quinoa, etc.
- Thank you for sharing this recipe by pressing the sharing buttons. Blessings.
- Radish leaves are quite fragile once they are mixed with liquids. Serve this radish salad immediately.
- If making it in advance, I recommend leaving the leaves out and you only add them when you're about to serve the salad. This way the leaves will be vibrant.