radish and cilantro salsa

What You'll Need

  • 2 bunches (about 1 1/2 cups finely diced) radishes
  • 1 1/2 teaspoon minced red onion or shallot
  • 1/2 cup chopped fresh cilantro
  • 1 small hot chile, such as Serrano, minced
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • fine sea salt to taste
This is a good recipe to keep on hand all year long; radishes never really go out of season. The recipe is ever so slightly adapted from one we found in Sarah Britton’s Naturally Nourished Cookbook: Healthy, Delicious Meals Made with Everyday Ingredients, she likes to serve it on everything from quinoa to bean salad. Be likewise inspired to spoon it over your dinnertime creations, whatever form they take. A summertime riff, with mint and minced cucumber, cool herbs to balance hot days, might also be welcome in the months to come.
Radish salsa


Finely dice the radishes. Cut the top and tail off of each radish, and slice it in half lengthwise. Slice the halves into half moons, then chop them into matchsticks. Dice the matchsticks. (It’s a lot of chopping, but it makes such a fine, spoonable texture, it’s worth it).
finely dice radishesMince the shallots and cilantro. Remove the seeds from the pepper and dice finely.
chop cilantroToss the radishes, shallot, cilantro, and pepper.
combine ingredientsIn another small bowl or cup, combine the fresh squeezed lime juice, olive oil, maple syrup, and a couple pinches of sea salt. Whisk to combine.
make dressingPour the dressing over the minced radishes, and toss to combine.
pour dressingtoss to combineServe over black beans, or cooked grains, or white fish, to add a spicy, crunchy flourish to a warm meal. Or simply scoop it up with chips or lettuce leaves. That’s good, too.
serve with chips or lettuce leavesCrunch, crunch, crunch.

Over to You

It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on FacebookTwitterInstagram or Pinterest. Or, as always, you can do it the old-fashioned way and come by the store to speak with one of our in-house experts.