I once ran a kitchen in Washington state on a farm. Often our farmer would bring in a surplus of whatever crop needed harvesting. Those of us in the kitchen had a fun opportunity to get creative and find a variety of ways to make one ingredient. This is a recipe I came up with when he brought in a ton of radishes. It makes a delicious, crisp, and light side dish. Radish season is here and it's time to play in the kitchen. Enjoy!

Dressing (makes 2 cups):

1 cup cashews, soaked 20-30 minutes

3/4 cup water

Juice of one lemon (or to taste)

1 large clove of garlic

1/2 cup fresh dill

1 teaspoon salt


Blend ingredients in a blender until smooth.

Radish Slaw (serves 4-6 people):

3 bunches radishes, cleaned and greens removed

~1/2 cup dressing



Chop radishes into a small/medium dice. Sprinkle lightly with salt and stir in dressing until thoroughly coated. Refrigerate for 30 minutes, stir, and serve.

***I personally prefer dairy-free, but you can also make this recipe with a cup of plain yogurt instead of the cashews and water.