In the middle of winter, you may long for something green and growing. An easy — and fun — way to satisfy the urge for just-picked freshness is by growing your own sprouts. No acreage necessary…just a jar, some cheesecloth, and sprouting seeds.
Radish seeds are quick and easy to sprout and offer a nice juicy bite to this salad, which also includes the roots and green tops of a radish.
Cleansing Radish, Carrot and Mint Salad (Serves 2-4)
- 1 bunch radishes, with green tops
- 1 cup grated carrot
- 1 cup radish sprouts (recipe below)
- 12 medium fresh mint leaves, sliced thinly
- ½ cup chopped fresh parsley
- 1 lemon, zested and juiced
- 1 T. apple cider vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
Soak radishes in a bowl of cold water to remove any sand from the roots and greens. Trim the tails and cap of the radish roots, reserving the leaves for the salad.
Slice the roots of the radishes into thin rounds and place in a medium bowl. Add the carrot, radish sprouts, mint, and parsley to the bowl.
In a small bowl, whisk together the lemon zest and juice, apple cider vinegar, and olive oil and season with salt and pepper to taste. Toss the salad with the dressing, and serve.
You can purchase radish sprouts, but they are fun to make. If you would like to explore indoor gardening a bit more, I would recommend a wonderful book titled Indoor Kitchen Gardening by Elizabeth Millard. It has great how-to ideas for many ways to grow your own food indoors.
- 1 T. radish seeds, meant for sprouting
- 1 cup water
- 1 quart-sized canning jar
- 1 square piece of cheesecloth, about 8”x8”
- 1 large rubber band
Place the radish seeds in the canning jar, cover with the water, and allow the seeds to soak overnight or up to 24 hours.
Cover the jar with the cheesecloth and secure it with the rubber band. Drain off the soaking water and then add just enough water to cover the seeds; swirl the jar a bit to give them a rinse.
Drain off this water and allow the jar to sit overnight, at least 12 hours, in indirect light.
Rinse and drain like this for the next four to six days, or until the sprouts are ready to harvest. (They will be about ¾ to 1-inch long.) Give the sprouts a final rinse and drain well before eating. They can be stored in the refrigerator and should keep for at least three to five days.