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Author Notes: There is a wonderful Persian restaurant in Montreal called Byblos Cafe and it serves this dish called "The Dizzy" which is like a stew that you eat along side radishes and a ton of fresh herbs. I merged the idea of the radishes and herbs with another salad I make which includes fresh cabbage and crisp grapes. —Lena S.
bunch or about 15 radishes
a large head of cabbage
cup chopped fresh dill
cup chopped fresh mint
cup fresh chopped flat leaf parsley
cups fresh purple grapes (crisp and crunchy and cold)
salt and freshly ground pepper
- Julienne the radish and the cabbage (matchstick size). Toss together in a bowl.
- Sprinkle in all of the herbs and toss the salad.
- Cut the crisp cold grapes into half and sprinkle over the salad.
- In a separate bowl, make the dressing. Finely mince 1 clove of garlic, stir in a couple of glugs (about 1/4 cups worth) of olive oil and the juice of 1 lemon. Salt generously with sea salt and freshly ground pepper.
- Pour the dressing over top of the salad. Toss. Enjoy!
- This recipe was entered in the contest for Your Best Radishes or Turnips
- This recipe was entered in the contest for Your Best Radish Recipe