I am making crab cakes and in looking for recipes, I found one that included shredded radishes as a garnish. The white strips with red tips produced a very pretty effect. Another recipe included Champaigne coleslaw. Since I had already decided on using an herb salad as the base of my dish, I decided to combine these two ideas as a garnish and make lightly pickled radish shreds.
Karl’s Champaigne Pickled Radishes
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
This dish has its origin in our time in Chengu, China. We lived in the Foreigner’s Hotel. This was known as “the Panda House” and, yes, with its fenced in garden, it did look just like the Panda House at the local zoo. Many mornings we would walk down stairs to eat at the hotel restaurant rather than cook in our apartment. This was partly because the gas was so iffy – the local children thought it was a great joke to shut off the gas valve to the foreigner’s apartments.
Filed under Pickles, Side Dishes, Vegan, Vegetables
Daikon radishes tend to be very large, as much as 18 inches long and 2½ inches thick. Even though I bought the smallest radish in the bin I still had half a radish left after I had cut up the portion I was using in the Yosenabe. What to do with it? I had already made cucumber pickles, but how about daikon pickles? I switched the radish for the cucumbers in my Quick Pickled Japanese Cucumbers. Since the radish is a bit firmer than the cucumbers, I gave it an hour in the salt before rinsing it off.
Karl’s Quick Pickled Daikon Radish
Filed under Pickles
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Miriam
Jabberwocky Stew 