Radish: Shredded Spring Salad


  • 6 Tbsp. white wine vinegar
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 cup olive oil
  • 24 large radishes
  • 2 medium cucumbers
  • 2 large carrots


Prepare the cucumbers by peeling and removing the seeds. The seeds scoop out pretty easy with a soup spoon. Cut the cucumber lengthwise and scrape the spoon down the center. Wash and peel the carrots. Wash and remove the tops of the radishes. Place all the veggies in a food processor with a shredding blade and pulse until grated. You can also use a hand grater. Set aside. Whisk together the first 4 ingredients. Slowly add the olive oil, whisking as you pour. Drizzle the dressing over the shredded veggies and toss. Cover and chill for several hours. This will keep for about 2 days in the refrigerator.

Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.

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