Tasty Tuesdays – Radish Salad
Spending the summer at a cottage or camping is a lot of fun and it’s nice to plan meals that are easy to prepare so that you can enjoy more of the outdoors. This fresh and tasty salad was introduced to me by my boyfriend’s mother, Ina. Although Ina can make any dish imaginable she also masters the simple side salads. So try this easy to make recipe next time you are up at the cottage or camping and I’m sure you’ll enjoy it!
- 1 Bushel of Radishes
- 1/2 cup 1% cottage cheese
- 1/2 cup low fat sour cream (can also use plain yogurt)
- 2 green onions
- fresh black pepper
- Combine cottage cheese and sour cream (or yogurt) in a bowl.
- Crack a generous amount of fresh black pepper into the bowl and mix thoroughly.
- Thinly slice radishes and green onions, and add to the cottage cheese mix.
- Garnish with green onions and black pepper.
- Can be eaten right away or stored in the fridge tightly sealed for a few days.
Radishes contain a wealth of nutrients and putting them into salads adds another dimension of flavour and increases the crunch. This common cruciferous vegetable was domesticated in Europe and named for its speedy germination process, which can take as little as 3 days (Cornell University, 2006). Radishes come in a variety of sizes, shapes and colours. This relative of turnips and mustards is found in season from April to June and October to January, which is actually more than half of the year. The radish is a rich source of calcium, folic acid, potassium, magnesium, copper and vitamins A, B6, C and K (USDA, 2012). Most commonly the root is eaten, however the entire plant is edible. In fact, there is a higher concentration of vitamin C found in the leaves, which can be added to any salad (Murray and Pizzorno, 2005). Water soluble vitamin C is very important to ingest daily because it is required for essential metabolic reactions, aids in the body’s immune response and is well known for its antioxidant properties (Higdon, 2007). The radish is also an excellent source of dietary fiber which will not only be an asset to your digestive system, but also keep you feeling fuller longer. Amazingly, 1 cup of sliced radishes contains 17.2 mg of vitamin C and 1.9g of fiber (USDA, 2012). Lastly, the radish may even have cancer fighting properties. An in vitro study by Beevi et al. (2010) examined the potential chemopreventive efficacy of an extract from the radish root and found that it specifically induced apoptosis in cancer cells. Overall, this sharp, pungent flavoured vegetable is a little bundle of nutrients full of fiber, calcium and a plethora of vitamins. If you weren’t a fan before please try this recipe because it could change your mind.