Well, somehow I failed to report on a third way to prepare red radishes, which has further ensconced these as a family favorite. I stumbled upon this recipe in the the Victory Garden Cookbook by Marian Morash (p. 241).
The Method
- Prepare a marinade of the following:
- 2 TB soy sauce
- 2 TB white vinegar
- 1 TB sugar
- 2 TB sesame oil
- Add up to 4 C of thinly sliced radishes.
- Cover and refrigerate for at least 1 hour.
We ate these with homemade chili. They would be wonderful by themselves, too. The sesame oil makes the difference. It has almost a creamy, nutty flavor and complements the crunch and spice of the radishes.
We have leftover radishes from Christmas Even hors d'oeuvres that I have marinating now in the fridge. Yum!
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