Radish Salad
Katherine Heigl cooks her favorite summer pasta recipe and Italian margarita
Samantha Okazaki / TODAY
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Rating:
3.8 (5 rated)

Ingredients

    • 2 teaspoons apple cider vinegar
    • 2 teaspoons orange juice
    • 2 teaspoons fresh lime juice
    • 2 teaspoons good olive oil
    • 1 teaspoon sugar
    • Kosher salt and freshly ground pepper
    • 16 ounces multi-colored radishes (or red if that's all you can find)
    • 1/4 cup fresh cilantro leaves and parsley leaves
    • 1/4 cup finely chopped red onion

Preparation

  1. In a large bowl, whisk together first 5 ingredients. Taste and season with salt and pepper. Add the radishes, chopped cilantro and parsley and red onion.
  2. Toss gently and refrigerate for at least an hour, making sure to toss the salad midway through.
  3. Serve cold or at room temperature.

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Katherine Heigl shares her simple summer pasta recipe

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