For radish lovers everywhere, a salad made entirely of radishes. The small, round, red ones are good, but if you have some mild, longer radishes (see here to learn about other radishes), slice them up instead. The cream and salt make the radishes a lot milder, especially if you prepare this and then let it sit 15 or more minutes.
Prep Time: 10 minutes
Marinate: 15 minutes
Total Time: 25 minutes
Yield: 2 - 4 servings
- 1 bunch red radishes, about 1 pound
- 2 - 4 T. chopped chives
- 1/2 c. sweet cream
- Salt to taste
Wash and dry the radishes. Remove green part and tap root. Slice the radishes thin.
Mix with the sweet cream and salt and let them marinate for 15 minutes or more, then mix again.
If you like, use sour cream instead of sweet cream for a different taste and fewer calories.
Germans say this salad goes very well with "Pellkartoffeln," for a light meal. "Pellkartoffeln" are boiled and steamed dry potatoes ("Dampfkartoffeln") which have been peeled before being placed on the table. They are eaten with butter, salt and pepper. When part of a light, evening meal, the table may also have pickles and tomatoes for slicing, or maybe some cheeses. Beer is a good accompaniment. See more about "Abendbrot" (evening meal) here.