The sweetest thing about this salad is the way it balances any sweet foods you may .. ahem.. be eating at this time of year. The bitterness of the radish along with the sour pomegranate seeds and sour umeboshi plum vinegar offset the sweets. And it’s a treat for the eyes, to boot.
Serves 1
INgredients
2 pink radishes, with greens
1/8 cup pomegranate seeds
pinch sea salt
1 teaspoon umeboshi plum vinegar
Process Wash the radishes and their leaves. Cut off the leaves and set aside. Slice the radishes into paper thin rounds; cut the rounds into thin matchsticks as shown.
Place the sticks in a bowl.
Slice one of the radish leaves into very thin strips.
Add to the radish sticks in the bowl. Top with the pomegranate seeds, a pinch of sea salt and the ume plum vinegar.
Mix. Let sit for 10-15 minutes so the radish pieces become ever-so-slightly pickled. This will help you digest the sweets.
©Nancy Wolfson-Moche 2013
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