Published: 6 February 2023
Jump to RecipeToday’s recipe showcases a forgotten root vegetable with skin as black as coal. Meet the sharp and spicy black radish!
Beneath its dark aesthetic, the black radish packs a powerful punch of nutrition.
Low in calories, this root veggie is rich in vitamin C, potassium and vitamin B9.
It also contains high levels of glucosinolate, a phytonutrient that can help stimulate digestion and boost liver detoxification.
Used in folk medicine since antiquity, the black radish has long been used as a natural drug to treat digestive disorders as well as inflammation of the upper respiratory tract.
Did you know? According to a 2012 study on mice, black radish juice exhibits significant antioxidant properties and may be beneficial to help manage lipid metabolism and treat cholesterol gallstones.
If you are buying organic, you can definitely keep the peel on (just give it a good wash!). Otherwise, a quick shave reveals a pure white flesh that can be enjoyed raw or cooked in meat stews and soups.
The black radish root can also be juiced and added to smoothies for a spicy kick that will wake up your taste buds.
For this refreshing and tangy side dish, we will be combining the pungent black radish with sweet shredded carrots and crunchy red cabbage, all of which will be seasoned with a delicious ricotta dressing.
This slaw is a great addition to any meal of the day and pairs particularly well with the saltiness and richness of cheese!
Black Radish, Carrot and Cabbage Slaw with Ricotta Dressing
Equipment
- A box grater or a vegetable shredder
Ingredients
- 2 cups peeled and shredded black radish (roughly 350g)
- 2 cups peeled and shredded carrots (or 4 large carrots)
- 1 cup finely shredded red cabbage (roughly 100g)
For the ricotta dressing
- 6 Tbsp olive oil
- 4 Tbsp lemon juice
- 1 1/2 Tbsp apple cider vinegar
- 2 Tbsp ricotta cheese
- 1/2 tsp salt
- 2 tsp honey
Instructions
- In a large bowl, combine the shredded black radish, carrots and red cabbage.
- In a small bowl, add all the ingredients for the ricotta dressing and mix well.
- Add the dressing to the shredded vegetables and combine well using a large spoon or your hands.
- (Optional) Cover and refrigerate for at least 1 hour to allow the vegetables to soften and the flavours to set in.
