Crunchy Radish Salad w. Yogurt & Toasted Coconut

I’d be lying if I said I didn’t have a complicated relationship with radishes.

Superficially, I’ve always been drawn to them for their gorgeous color, and in practice, because of their peppery potential. Yet, something always happens once they land in my fridge: they go soft in the bottom drawer. Anyone else? So I decided 2020 would be the year to shift my relationship with radishes once and for all.

The first step is knowing how to store them in case you don’t use them right away. The second is, obviously, knowing what to do with them, and this dish, for me, is a simple solution. Sour lemon and tangy plain yogurt cut the heat of the raw radish, while sesame seeds and hot sesame oil add a little earthiness and heat. Finish with toasted coconut for a hint of sweetness, and you’ve got layers of crunchy, creamy goodness.

Micole Rondinone Crunchy Radish Salad

Crunchy Radish Salad with Yogurt & Toasted Coconut

Serves 1

  • 2 oz thinly sliced radish rounds

  • ¾ tsp freshly squeezed lemon juice

  • ¼ tsp sesame seeds

  • ¼ tsp cilantro stems, finely cut

  • 1 ½ tsp diced scallion, green top

  • ⅛ tsp urfa biber

  • 1-1½ Tbsp plain yogurt

  • ½ Tbsp toasted coconut flakes

  • Pinch of coarse sea salt

  • Hot or plain sesame oil

First, thinly slice your radishes into rounds. You can store them this way, submerged in cold water in your fridge to use for this or other dishes throughout the week. If you have a mandoline, this is my favorite way to cut lots of radishes thinly and quickly.

In a mixing bowl, combine cut radishes with sesame seeds, cilantro stem, scallions, urfa biber and sea salt. Toss to combine. In a serving bowl, add your layer of plain yogurt. Add lemon juice to your radishes and toss again. Add to your bowl on top of yogurt. Drizzle with a little hot or plain sesame oil. Finish with toasted coconut flakes and serve immediately.