Original recipe from Heart of Raw Food
1 bunch of radishes
Radish greens (or 1 handful arugula)
1 teaspoon ume plum vinegar (or any type of vinegar)
1 pinch sea salt
Juice of 1/2 lemon
1 tablespoon olive oil
Radish greens are often tossed and disregarded. They can have spiky little hairs and tend to wilt quickly but the vinegar in this recipe cuts the spiky texture and they are delicious when they’re fresh! The greens are rich in minerals and nutrients and it’s such a shame for them to go to waste. It’s a pickled salad so can also be saved as leftovers.
1. Rinse the radishes and the greens. Leave the greens to dry on a towel.
2. Finely slice the radishes (a mandoline works well if you have one). Place radish slices in a salad bowl.
3. Drizzle the ume plum vinegar and olive oil over the radishes. Sprinkle the salt and add lemon juice to the bowl.
4. Let set for at least 5 minutes. Add the greens and toss lightly. Serve immediately.