Mexican Radish Salad

Begin by slicing the radishes and cucumbers as thinly as possible. I recently purchased, and highly recommend, a mandoline slicer, which allowed me to slice as thinly as I wanted. If not, take your time, use your knife skills, and slice the radishes and cucumbers the same. Add these to a mixing bowl, along with the remaining ingredients. Toss well, transfer to a sealable bowl, and place in the refrigerator for at least two hours.

The array of texture and flavor really make these great on tacos. You get the warmth and great smell of the corn tortillas, the softness and flavor from the shredded meats, and the nice crunch and mild flavors from the radish salad. It’s a salad that is phenomenal on a taco, but can also be enjoyed as a small side salad, much like my mother-n-law enjoyed on a relaxing Saturday afternoon.

Give this one a try, and I bet you will get plenty of compliments from your friends, and more importantly some real satisfaction from them.