Prep 6 mins
Cook 0 mins
A nice and refreshing easy side dish or appetizer from India. No cooking involved in this one. It can be even eaten as a snack. If you have black salt, substitute it for the regular salt. Tastes better with nice fresh young radishes, not old bitter or overly spicy ones.
- Clean and coarsely chop radishes and put in bowl.
- Squeeze lemon juice on the radishes and stir, so each radish chunk gets coated in juice.
- Sprinkle on salt to taste and stir.
I very rarely give low-star reviews but for this recipe...well, I really wanted to like this salad because it was so simple, but it just didn't work for us. DH and I both agreed that the lemon overpowered the radishes or cancelled out the radishes - there just wasn't much flavor for whatever reason. This just seemed to need a little something else to make it pop. I tend to agree that some thinly sliced onion might bring up the flavor a notch or two. We did have leftovers so I will add some onion to it and see how that works out. Thanks for posting - made for ZWT8 and the Herbaceous Curvaceous Honeys.
We made this for ZWT8. I think diced Vidalia onions would be a good addition to this salad, along with an hour or so of marinating time in the refrigerator.