19 June 2010

Recipe test: Carrot/Radish salad

“I’m composing!” is a common line heard at Chez Duchene. We’re a family of artists; writing our main game.

So today, after returning from an exciting initial session with my photographer friend about her book (more on this to come), I walked in excited to tell Nate about my morning.

“I’m composing!” was the response from Nate, hunkered over his laptop, lost in a scene of his new screenplay.

As in, Shhh. Don’t bug me right now.

Not 30 minutes later, finished with his scene, Nate wandered into the kitchen ready to chat.

“I’m composing!” I replied.

But this time, not with words; root vegetables were my tool.

I’d been asked to bring a salad or veggie side dish to my family’s dinner gathering this evening. Plus, I had a crisper drawer full of radishes + a bag of organic carrots that needed to be put to use. So, after researching and brainstorming a way to achieve both goals, I landed on a new creation: Carrot-radish salad.

We’ll see how it goes over with my family – 8 adults and 2 kids ought to be a good testing ground.

For now, here’s the recipe in stage 1 of development:

Carrot-Radish Salad
12 thin organic carrots, grated (I whirled mine through the Cuisinart to make short work)
10 radishes, cut into matchsticks

Sweet-Chili Lime Dressing
1 T. salt
3 T. sweet chili sauce (found in the Asian-foods aisle)
3 T. Mirin
1 T. organic lime juice
6 T. white vinegar
1/2 tsp. black pepper

In a large bowl, gently mix the root vegetables. Set aside.

In a smaller bowl, whisk the dressing ingredients together.

Just before serving, gently pour approx 1/2 the dressing over the vegetables and mix. Add more dressing to your tasting. (My hope is I’ve made just a smidge too much dressing & that we can cut back this recipe by 1/3).

I think, for color’s sake – and taste, too – that some chopped cilantro and/or black sesame seeds would make a nice garnish. I simply didn’t have any on-hand, so we went without.

*** Update: This went over well! Even the kiddos liked it. I put in a bit too much pepper (call me butterfingers!) but it didn't mar the flavor. Upon eating this, I think it's more like a carrot-radish slaw (minus the mayo). Another idea to add: snap peas for crunch and color. Good for summer picnics!

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  1. I'd love to try that recipe with the suggested snap peas; bet they'd be a fantastic addition. And the dressing sounds just perfect.

  2. @ Wanderluster -- Thanks! It did turn out pretty darn great, I'm happy to report! If you try it with the snap peas, let me know how it works!

  3. The one year my radishes didn't do well and now I got an idea to use them up...

    That dressing looks dead-on. I'll have to at least try it on some carrot slaw!

  4. @ Beau - I don't think it's too late to plant another crop of radishes! :) But, I do agreed that the dressing should be tasty on carrots, too. Good luck!