Radish Sauce

Name: Radish Sauce
Ingredients: 2 bunches Red radishes (Approximately 20 radishes, washed and trimmed); 2 tbsp Vegetable oil or Olive oil; 1 tbsp White vinegar or Cider vinegar; 0.5 tsp Salt (Adjust to taste); 0.25 tsp Black pepper, freshly ground; 1 small piece Beetroot (optional) (Used for red coloring; grate a small amount); 1 tbsp Fresh horseradish, grated (optional) (Add for extra heat)

A refreshing, cold grated radish condiment, similar to a slaw or relish. Traditionally served with cheese, this sauce can be spiced up with horseradish or colored with beetroot. The grating process makes the radishes more digestible while retaining their peppery crunch.

Ingredients

2 bunches Red radishes (Approximately 20 radishes, washed and trimmed)
2 tbsp Vegetable oil or Olive oil
1 tbsp White vinegar or Cider vinegar
0.5 tsp Salt (Adjust to taste)
0.25 tsp Black pepper, freshly ground
1 small piece Beetroot (optional) (Used for red coloring; grate a small amount)
1 tbsp Fresh horseradish, grated (optional) (Add for extra heat)

Instructions

1Wash the radishes thoroughly and trim off the leaves and root ends. Grate the radishes coarsely using a box grater.
2If using beetroot for color, peel and grate a small amount. If using horseradish for heat, peel and grate it finely.
3In a mixing bowl, combine the grated radishes with the oil, vinegar, salt, and pepper. Add the grated beetroot or horseradish if using. Toss well to coat evenly.