Radish and cucumber salad with chipotle peanuts from Ottolenghi Flavour / Flavor (page 263) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato and gochujang braised eggs; Coconut and turmeric omelette feast; Cheese tamales with all (or some of) the trimmings; Chaat masala potatoes with yoghurt and tamarind; Oyster mushroom tacos with all (or some of) the trimmings

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on May 28, 2024

    I am always looking for ways to use CSA radishes. I love cucumbers so this worked perfectly.

  • KarinaFrancis on April 07, 2022

    This was ok but not amazing. The chipotle peanuts were the highlight. I halved the recipe but luckily made the full quantity of peanuts, I kept snacking on them

  • sometimes on November 04, 2020

    Tasty, tangy, crunchy light salad. The peanuts add some needed interest and contrast to the otherwise pretty basic vegetables and dressing. Good thing I made a double batch because quite a few of them had mysteriously vanished by the time I made the salad the next day. As suggested in the recipe, I used maple syrup in place of golden syrup and jicama in place of daikon. I also subbed some minced serrano for the minced jalapeno.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.