Hearty radish salad

Ingredients for 2 servings:

• 1 bunch radish(s), red, large bunch
• 1 m.-sized onion(s)
• 2 tsp salt
• 3 tbsp vinegar
• 3 tbsp oil

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

easy to prepare, dairy-free, hearty summer salad

For us, 1 bunch of radishes is 3, each about 30 cm long. Use more for smaller radishes. Wash, brush, trim, and coarsely grate the radish. Finely chop the onion. If you can’t stand raw onions, try spring onions or plenty of chives. Toss the vegetables with salt and vinegar and let it sit for at least 1 hour, preferably 2-3 hours, stirring occasionally. The salad absorbs a lot of water, so season again with salt and vinegar after about 1 hour. Cover and let it sit in the refrigerator for the last hour (it smells strong!). Season the salad again; if it’s too spicy, simply add a splash of water, then mix in the oil and serve sprinkled with chives (for the eye). Serve with fresh farmhouse bread and butter. A refreshing and filling meal on hot summer days, and the kitchen stays cold. Tip: Don’t take it to the office because of the smell; it will cause trouble with colleagues!