A simple Google search will tell you there’s plenty of nutritional buzz around black radishes. Spanish black radishes are high in antioxidants like Vitamin C, and also in a very interesting type of compound called glucosinolates. When a single vegetable gets its own line of herbal supplements, we take notice. We prefer our vitamins in the form of whole foods whenever possible, and we never miss a chance to throw together a delicious winter salad that even our pickiest eater loves.

This recipe calls for a single pound of black radishes. You’ll probably want to scale up the dressing if you use a whole portion from our CSA boxes. We generally make a double batch of this recipe, since, like many flavorful dishes, this one is better on the second day.

Ingredients

1 lb black radishes, shredded (skins on)

1/2 cup mild, neutral oil (such as sunflower oil)

1/2 teaspoon Green Salt (or any salt)

1/4 cup rice wine vinegar

a few dashes toasted sesame vinegar

Process

Combine the dressing ingredients at the bottom of a medium salad bowl, then grate the radishes right on top. Toss and top with black sesame seeds if you have them—the recipe is fine without them, too, just without that extra dash of contrast.

Leave at room temperature for 30 minutes or more before serving.