I grew up eating thinly sliced radish with scallions dressed with sour cream and salt. The radish would release some liquid making an incredibly flavorful dressing. I think that there’s an unwritten Russian obsession with sour cream. Really, I can’t blame them. They put sour cream on anything and everything. It’s delicious!
In an effort to lighten up the flavor and let the delicious crispness of the scallion shine, I’ve been making it with an Asian twist. This recipe pairs thinly sliced radish with edamame and rice wine vinegar. Try it out, leave me a comment and me know what you think!
Radish Edamame Salad
Adapted from South Beach
Makes about 8 side servings