Relish The Radish Salad Recipes

RELISH THE RADISH SALAD

Steps:

• In a small bowl, combine the radishes, onions and parsley. In another bowl, whisk the remaining ingredients. Pour over radish mixture and toss to coat.

SWEET RELISH SALAD

Steps:

• In the bottom of a salad bowl, mix together the sweet relish, ketchup, vinegar, extra-virgin olive oil with a whisk. Add lettuce and veggies to the bowl and toss salad. Season salad with salt and pepper, toss salad again and taste to adjust seasoning.

CLASSIC EGG SALAD WITH RELISH

Steps:

• Peel and roughly chop the hard-boiled eggs. Add to a large bowl with the mayonnaise, chives, relish and Dijon. Season to taste with salt and pepper. Divide the egg salad among 4 slices of bread. Top each sandwich with the additional bread slices. Cut and discard the crusts, if desired.

ROSY RADISH RELISH

Steps:

• Put radishes, celery and onion through the coarse blade of a grinder, or chop them finely. Mix remaining ingredients and allow to stand for three hours.
• Bring to a boil in large pan and cook 10 minutes.
• Pour into hot jars, leaving 1/2 inch head space. Adjust lids and process 1/2 pints or pints in a boiling water bath for 20 minutes.

SUMMER RADISH SALAD

Steps:

• Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
• Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

CUCUMBER-DAIKON RELISH

Steps:

• Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
• Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
• Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

RADISH SALAD

Steps:

• In a small bowl, combine vinegar, oil, caraway, oregano, garlic, sugar, salt and pepper.
• In a large bowl, toss radishes with vinegar-oil mixture.
• Cover and refrigerate at least 1 hour before serving.

CRUNCHY RADISH & TOMATO SALAD

Steps:

• To make the dressing, heat the oil in a pan, then throw in the mustard seeds and cook until they start to pop. Tip the seeds into a bowl and allow to cool. Add the rest of the dressing ingredients to the bowl and whisk everything together.
• Add the tomatoes, onions, cucumber and radish to the dressing, stir to coat, then allow to stand at room temperature for 10 mins before serving.

RADISH, CARROT & CILANTRO SALAD

Steps:

• In a large bowl, combine radishes, carrots, onions and cilantro. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Refrigerate, covered, at least 1 hour before serving.

RADISH & CUCUMBER SALAD

Steps:

• Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
• Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.