Egyptian Radish Salad (download printable PDF)


10 large red radishes
1 Tbs. fresh parsley
2 Tbs. olive oil or sesame oil
1 Tbs. wine vinegar


knife and cutting board
measuring spoons
wooden spoon
serving bowl

This dish is seasoned to taste. Thoroughly wash the radishes and trim off the tops and roots. Coarsely chop the radishes and place them in the serving bowl. Finely chop the parsley and place it in the serving bowl. The dish can be prepared up to this point in advance. Cover the bowl with plastic wrap and store in the refrigerator until ready to serve. Before serving, add the oil and vinegar to the radishes and parsley. Stir well with a wooden spoon, and serve. The dish can be made in advance of the meal.