I just returned from a seven-day cruise, and the second thing on my to-do list was to check on the vegetables in my garden. (The first thing on my to-do list was to pick up my grandkids.) I was surprised to find that my white radishes were ready to pick.
I planted both white and red radishes in my fall garden, and to my disappointment neither of the two grew well. I was actually thinking about digging up the garden over the holiday break and get a head start on my spring garden.
We first started eating white radish salad, or rettichsalat, when we were stationed in Erlangen, Germany (near Nuremberg) in 1968 and 1969.
Rettichsalat is made with white radishes and was served in the local German restaurants. We liked it so much that my mom came up with her version of the salad.
The only difference between our recipe and the original Erlangen recipe is in the vinegar. We use red wine vinegar and the German version calls for either white wine or cider vinegar.
White radish salad is one of many recipes that my family adopted during our travels with the army in Europe. It’s quick and easy too.
- 1 large or 2 medium white radishes
- 1 tablespoon or more olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon salt
- Wash radishes and remove both ends. Peel outer layer of radish with a potato peeler, or by running a paring knife up and down the radish.
- Shred radish with potato peeler to make long thin radish ribbons.
- Add oil, vinegar, salt, and dash or two of pepper to the shredded radishes and toss.