Radish salad with black vinegar from Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals (page 159) by Nik Sharma

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

Accompaniments: Sweet & sticky Brussels sprouts

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

  • tarae1204 on April 16, 2024

    I found the preserved lemon too strong. While it makes the recipe interesting, I think it could be optional.

  • bernalgirl on January 20, 2024

    This was excellent tucked into steamed buns with red-glazed pork belly. The acidity was a wonderful counterpoint to the rich meat. Next time, assuming it’s a side rather than almost a condiment, I’d add a bit of sugar or maple or date syrup to round it out.

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