For a mere handful of green leaves, sorrel packs a powerful culinary punch. When paired with radishes and a bit of ginger, its fresh, lemony, herbaceous flavor lets you know that spring is finally here.
3 bunches radishes (30 to 36 radishes)
1 tablespoon rice vinegar
1/2 teaspoon grated ginger
1/4 teaspoon salt, plus more to taste
10 to 12 sorrel leaves (about 1 box or small bunch)
How to Make It
Trim, rinse, and dry radishes. Slice radishes thinly and put in a bowl. Add rice vinegar, ginger, and 1/4 tsp. salt. Toss to combine.
Lay sorrel leaves in a stack and slice them crosswise into thin ribbons. Toss sorrel with radishes. Add additional salt to taste. Serve immediately.
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