Red Radish Salad

Juliann Esquivel


One of my friends from Korea Miko, made this one summer for a picnic. They were so good . Since then I always make them. This is a great way to use up those extra raddishes from the garden. They really are delicious. Sweet, crispy, and crunchy. Enjoy

pinch tips: How to Shuck, Cook, and Cut Corn




a bunch


20 Min


24 large
red raddishes
1 1/2 c
white vinegar or rice vinegar
1 c
1 pinch
2 pinch
fresh ground black pepper

Directions Step-By-Step

Wash and slice paper thin each raddish. I use a mandolin. Please be very careful you don't cut yourself on the mandolin. I also own a salad shooter this does a great job just drop in raddish and out fly the paper thin slices. When all sliced set aside
In your blender add the vinegar sugar and pinch of salt process until all of the sugar is dissolved.
Put your raddishes in a large glass jar or in a big bowl and pour over the vinegar and sugar mix well and cover and refrigerate for about two hours. Serve as a condiment or as a salad. You can put on top of burgers or eat mixed with a salad. Make sure you weigh the raddishes down so they will stay under the vinegar while in the refrigerator. Note if you have a lot of raddishes you might have to use 2 1/2 cups vinegar and 2 cups of sugar. Sometimes I add vidalia onions sliced super thin to the raddishes and vinegar. We eat as a condiment or salad. Will last about 3 days in the refrigerator. Enjoy

About this Recipe

Course/Dish: Vegetables, Other Salads
Collection: Let's Have A Picnic
Other Tag: Quick & Easy