Spiralized Radish Salad Version 2.0

A spiral slicer is a great fun toy, specially when it comes to radishes. I’ve made another radish salad, which I really love. I thought I’d try something different with the big bag of radishes I picked up at the farmer’s market last weekend and make a spiralized radish salad. Oregano is really what makes this salad fantastic. I used dry, but if you have fresh, substitute 2 teaspoons of chopped fresh oregano for the dried.
Spiralized Radish SaladThis salad holds up well in the fridge so you can easily make it the night before you need to serve it. Just toss it a bit before serving so that the dressing covers the radishes.

Spiralized Radish Salad Version 2.0

Course Salad
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 -8 servings
Author Mike

Ingredients

  • 2 teaspoons white wine vinegar
  • 2 teaspoons vegetable oil
  • 1 teaspoon caraway seed
  • 1/2 teaspoon dried oregano
  • 1 garlic clove minced
  • 1/4 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 15-20 large radishes

Instructions

  • In a large bowl, whisk together all but the radishes.
  • Rinse the radishes.
  • Cut the ends off and make a cut 1/2 way thru the radish, length-wise.
  • Insert the radish in tho the slicer.with the largest end toward the blades.
  • Slice the radishes and then add to the vinaigrette.
  • Toss to coat.
  • Refrigerate for 1 hour.
  • Toss lightly before serving.

Black-Eyed Pea Salad

This is it. My absolute favorite black-eyed pea salad. I could eat it all day. I could slurp up the dressing with a straw. And I could dream about it. And I have. It has everything I love in every (big) bite. A bit of heat. Hints of mustard and vinegar. Crunchy fresh vegetables. There’s nothing boring about this black-eyed pea salad.
black-eyed-pea-saladAs with all great pea or bean salads, this one gets even better the next day. And the day after that. So make a double batch because you’ll want to have this salad on hand as long as you possibly can.

If you weren’t raised on black-eyed peas or love them as much as I do, you could substitute kidney beans instead and you’ll be just as happy as I was using black-eyed peas.

Also try my broccoli cauliflower salad.

Black-Eyed Pea Salad

Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Author Mike

Ingredients

For the salad

  • 1 10 ounce can black-eyed peas, rinsed, drained
  • 1/2 red bell pepper finely chopped
  • 1/2 green bell pepper finely chopped
  • 1/2 medium red onion chopped
  • 1 clove garlic minced
  • 3/4 cup chopped flat-leaf Italian parsley
  • 1 medium jalapeno seeded, minced

For the dressing

  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • 1/3 cup red wine vinegar
  • 1 tablespoon Creole mustard
  • 1 tablespoon spicy brown mustard
  • 1/2 tablespoon Kosher salt
  • 1/2 tablespoon freshly ground black pepper

Instructions

For the salad

  • Place all ingredients in a large bowl.
  • Add the dressing ingredients. Toss to coat.
  • Refrigerate for 1 hour before serving. Toss again before serving.

For the dressing

  • Whisk together all ingredients until smooth.

Spiralized Churchill Downs Butterbean and Radish Salad

Sometimes you just come across a recipe that really hits you as something you absolutely must make immediately. This Churchill Downs butterbean and radish salad was just that for me. I had to make it immediately. But I had to change it up a bit and spiralize the radishes because, well, I love spiral radishes. A little crunch and a hint of citrus and you have a great tasty salad.
Spiralized Churchill Downs Butterbean and Radish SaladThis spiralized Churchill Downs butterbean (er, lima bean) and radish salad also travels really well. It’s the perfect salad for a pitch-in, and it’s something different. I bet you haven’t seen too many butterbean salads. Well, I haven’t. Maybe it’s the pitch-ins I go to….

Try my spiralized potato salad with green goddess dressing and my easy spiral zucchini salad too!

Spiralized Churchill Downs Butterbean and Radish Salad

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 -12 servings

Ingredients

  • 1 pound frozen lima beans
  • 1/2 pound radish sliced thin
  • 3 tablespoons olive oil
  • 1/4 - 2 teaspoons cumin I used a 1/4 teaspoon
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cilantro chopped
  • 2 tablespoons fresh parsley chopped

Instructions

  • Bring a pot of water to a boil.
  • Add the beans and blanch for 3 minutes.
  • Transfer beans to an ice bath and let cool for 5 minutes. Drain well.
  • In a large mixing bowl mix the beans and radishes.
  • Add oil, lemon juice and cumin.
  • Combine until well mixed.
  • Add parsley and cilantro.
  • Season with salt and pepper.