Last March I wrote a story about the versatility of radishes, which you can also prepare warm. In the salad below 1 Vegetable in the Leading Role, from Georgina Fuggle (Publisher Forte Culinair) we still go for the cold radishes.
The warmer, the spicier
By the way, you probably know: the warmer and sunnier it gets, the spicier those radishes taste! If you don’t like it spicy, it is better to prepare this salad immediately because it also contains ginger and chili pepper … Or you can simply omit the pepper.
Place the rice noodles and broad beans in a large bowl and pour boiling water over it. Let stand for 3-4 minutes and drain. Squeeze the broad beans from their husks. Then the radish, chili pepper, avocado and mint with the noodles and broad beans. Mix well. For the dressing, use the grated zest and juice of a lime. Mix it in a bowl with the sesame oil, sugar, ginger and fish sauce. Finally, pour the dressing over the salad and garnish with the black sesame seeds.
Necessary for 2 people
– 75 g flat rice noodles,
– 75 g broad beans
– 75 g radishes (thinly sliced)
– 1/2 chili pepper (without seeds, finely chopped)
– 1 avocado (sliced)
– handful of mint
– 1 tbsp black sesame seeds
– 1 tbsp sesame oil, 1 lime
– 1/2 tsp sugar,
– 1/2 tbsp fish sauce
– 3 cm ginger root (peeled and finely grated)
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