I’ve long held to the belief that food is medicine. The black radish is a highly medicinal food. Radishes in general have been attributed to fighting certain kinds of cancer. The black radish is also noted for its assistance in maintaining liver, gallbladder and even lung health. As such, it’s a great cleansing food. Loaded with vitamin C, it is a good vegetable to eat at its peak in the winter when other vitamin C loaded foods are less readily available.
Black radishes have a slight horseradish smell when you first cut into them. Raw, they have a bit of kick and zing. This salad of black radish and zucchini takes about 10 minutes to make, keeps overnight, is very inexpensive, and in addition to the health benefits, is low in calories. What more could you wish?
1 zucchini (about 2 cups grated)
1 large or 2 small black radishes (about 2 cups grated)
¼ c rice vinegar
1 T extra virgin olive oil
½ t sea salt
¼ t ground pepper
2 T fresh dill (optional)
Slices of avocado (optional)
Peel the radishes. Grate the zucchini and radish. Add grated vegetables to a salad bowl pour in vinegar, oil and seasonings, toss until evenly distributed. Add fresh dill if you choose. This salad is also good with fresh lime juice in addition or instead of rice vinegar. This salad is pungent and flavorful. Add slices of avocado to balance the flavor with something mild and creamy.