Best Grated Radish Salad With Tahini Sauce Recipes

Romaine, Radish, and Cucumber Salad with Tahini Dressing image

Yield Makes 4 servings

Number Of Ingredients 14

For tahini dressing
1/4 cup well-stirred tahini (Middle Eastern sesame paste)
1/4 cup water
2 1/2 tablespoons fresh lemon juice
2 tablespoons soy sauce
1 tablespoon mild honey
1 small garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon cayenne
For salad
1/2 pound romaine, torn into bite-size pieces (6 cups)
1 bunch radishes (1/2 pound), trimmed, halved, and thinly sliced (1 cup)
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise and thinly sliced crosswise
4 scallions, thinly sliced

Steps:

Make dressing:
Blend all dressing ingredients in a blender until smooth. (If desired, blend in more water, 1 teaspoon at a time, to thin dressing.)
Make salad:
Toss together all salad ingredients in a large bowl with just enough dressing to coat.

Grated Radish Salad with Tahini Sauce image

Provided by Baby Kato @BabyKato

Number Of Ingredients 8

- 7 oz. red radishes, washed and pat dried
- 1 clove of garlic, crushed with salt and finely chopped
- juice of 1 small lemon
- 1 tbsp. tahini, stirred
- 2 tbsp. extra virgin olive oil
- 1 tsp. cumin
- 1 tsp. red pepper flakes or chili flakes
- sea salt and freshly ground black pepper to taste

Steps:

Clean and dry the radishes. Trim off the stem end and tip, keep the skin.
Grate the radishes and place in a bowl. Sprinkle some salt over and let the moisture come out, for 5 minutes.
Using a paper towel or clean tea towel, squeeze the grated radishes to get rid of the excess moisture.
Place the strained radishes in a bowl and set a side until needed.
To make the Tahini sauce; combine the Tahini, chopped garlic, lemon juice and extra virgin olive oil in a small container and mix well.
Season with sea salt and freshly ground black pepper to your taste.
Pour in this sauce over the grated radishes and combine well.
Sprinkle the ground cumin and red pepper flakes over the salad and garnish with parsley.

Lemon-Tahini Slaw image

Provided by Ali Slagle

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

2 tablespoons capers
1 tablespoon fresh lemon zest plus 5 tablespoons lemon juice (from 2 to 3 lemons)
6 scallions, thinly sliced
1 medium Savoy or other green cabbage (1 1/2 to 2 pounds), cored and thinly sliced
Kosher salt and black pepper
1/4 cup tahini
1 tablespoon Dijon mustard, plus more to taste
8 ounces snap peas, thinly sliced lengthwise
3 large or 6 small radishes, cut into matchsticks

Steps:

Chop and smash the capers, lemon zest and half the scallions together into a coarse, wet paste. In a large bowl, combine the cabbage, 1 tablespoon lemon juice, 1 teaspoon salt and the scallion-caper mixture. Massage with your hands until the cabbage is slightly wilted.
Prepare the dressing: In a liquid measuring cup, stir together the remaining 1/4 cup lemon juice, the tahini and mustard. Add water until thick but pourable (about 3 tablespoons depending on tahini brand). Season to taste with salt and pepper and another teaspoon of mustard for more kick, if desired.
Add the snap peas, radishes and remaining scallions to the cabbage, then stir in enough dressing to lightly coat. (Leftover dressing will keep for up to a week; thin with water as needed.) Season slaw to taste with salt and pepper.