Asian Radish Salsa

Written by Eydie Desser

Radishes are abundant in the Garden of Eydie this February. A little tip: the best way to store them so they stay crisp and fresh is to first scrub clean under cold water, then place them, whole,  in a glass container. Cover with cold water and refrigerate until ready to use. They stay crispy and fresh for a week, or so! Radishes are delicious roasted, shredded or shaved thinly for a salad or wrap, or made into a salsa! The idea came to me as I was “shopping” in my refrigerator and just used what I had. “Waste not, want not”! A slightly spicy wasabi dressing takes the salsa to a delicious taste sensation.


  • 8 oz. radishes, scrubbed clean and diced to 1/8”-1/4”
  • 1/2 english cucumber with skin, diced to 1/8”-1/4”
  • 1/2 medium sized avocado, diced to 1/8”-1/4”
  • 2 TB scallions, white and light green parts, sliced thinly on the diagonal
  • 1/2 tsp zest of a lemon
  • 2 TB freshly squeezed lemon juice
  • 2 tsp. (50%) low salt Tamari
  • 1 TB prepared wasabi paste (more or less to taste)



1- In a bowl, combine the diced radishes, cucumber, avocado, and scallions.


1- In a small bowl mix together the lemon zest, lemon juice, and low salt Tamari.

2- In a separate small bowl, place 1 TB of wasabi powder and mix with 1 tsp water to make a paste, and add to lemon/tamari mixture. Blend until smooth.

To Serve:

1- Drizzle over salsa and mound into a beautiful bowl. Serve with baked Ezekiel 4:9 sprouted tortillas, or endive spears.

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