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Crunchy Radish Salad

Crunchy Radish Salad Related:   gluten-free, low-fat, pareve, vegan

Prep time: 5 min

Cook time:

Yield: 1 salad serving or 2-3 side servings

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Bread for the City staff and clients started off 2013 by harvesting nearly 1000 pounds of cover crop at the new City Orchard, an organic agricultural project near Beltsville, MD. The cover crop was a combination of clover and daikon radish, the latter of which was harvested for the food program. What would you do with 1000 pounds of daikon radish?! Here is a quick and easy recipe adapted from the Food Pantry at Bread for the City.


  • 1 large daikon radish, or 1 bunch common radishes, stems removed and thinly sliced
  • 1 medium cucumber, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • Optional: 1 teaspoon garlic powder (or minced garlic), and 2 tablespoons chopped peanuts


Put radishes and cucumbers in a bowl. Mix well the oil, vinegar, salt and pepper in a separate small bowl. Pour over vegetables and toss. Sprinkle garlic or peanuts on top if desired.

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