Elizabeth N.
Herder of cats
This is another German favorite, traditionally made with those long big white radishes, which are much milder than the round red ones. You can make it with a combination of both if you're feeling peppery.
Wash and peel a nice long white radish. Slice the beast paper thin, preferably with a mandoline or food processor. Julienne works well too, but shredding is a bit much.
Salt the sliced stuff liberally and leave in a colander to drain for a while. Mix in some sour cream, probably more salt (you'll be astonished at how radish ZAPS salt), white pepper, a bit of sugar or sweetener, a little vinegar and a little garlic powder. Add a liberal handful of chopped fresh chives (or finely chopped scallions) and a less liberal handful of finely chopped parsley. Stir well and chill a bit. Is really at its best the next day.
ETA: If you need to do fat free, use plain yogurt, preferably Greek style, in place of sour cream.
Wash and peel a nice long white radish. Slice the beast paper thin, preferably with a mandoline or food processor. Julienne works well too, but shredding is a bit much.
Salt the sliced stuff liberally and leave in a colander to drain for a while. Mix in some sour cream, probably more salt (you'll be astonished at how radish ZAPS salt), white pepper, a bit of sugar or sweetener, a little vinegar and a little garlic powder. Add a liberal handful of chopped fresh chives (or finely chopped scallions) and a less liberal handful of finely chopped parsley. Stir well and chill a bit. Is really at its best the next day.
ETA: If you need to do fat free, use plain yogurt, preferably Greek style, in place of sour cream.
