Quick pickled radish, cucumber & smoked salmon salad
Prep 30 mins | Cook 3 mins | Makes 4
400g pkt quick cook brown rice
¼ small red cabbage, finely shredded
2 Lebanese cucumbers, cut lengthways into thin ribbons
2 x 185g pkts hot-smoked salmon fillets, skinned, boned and roughly flaked
100g baby spinach leaves
Purple radish sprouts or sprouts of choice, to serve
Quick pickled radishes:
1 bunch radishes, trimmed and washed
¾ cup white wine or apple cider vinegar
2 tbs caster sugar
1 tsp sea salt flakes
1 tbs horseradish cream
1/3 cup Greek-style natural yoghurt
1 tbs lemon juice
Step 1 To make the quick pickled radishes, using a V-slicer or sharp knife, thinly slice radishes. Set aside. Combine vinegar, sugar and salt in a glass or ceramic bowl. Whisk until sugar dissolves. Add radishes. Set aside for 15 minutes.
Step 2 Meanwhile, cook rice in the microwave following packet directions. Set aside to cool.
Step 3 To make horseradish yoghurt, combine all ingredients in a bowl and season with salt and pepper. Chill until ready to serve.
Step 4 To serve, arrange rice, pickled radishes, cabbage, cucumber, smoked salmon and baby spinach leaves in 4 shallow serving bowls. Drizzle with horseradish yoghurt and sprinkle with sprouts and serve.
Good for you ... Common Radish
A good source of vitamin C, which assists the normal functioning of the body’s immune system.
Provides folate, a B vitamin needed for normal cell division and for blood cells.
Provides small amounts of iron and other minerals and vitamins