Advertisement

Radishes With Sesame Salt

Radishes With Sesame Salt
(Mariah Tauger / Los Angeles Times)
1

Wash the radishes well and rub dry with paper towels. Discard any yellow or wilting leaves, but keep the stems intact. If the radishes are larger than 1 inch in diameter, halve or quarter lengthwise.

2

Melt the coconut oil either by heating in a small saucepan over low heat or microwaving in a small bowl in 5-second increments.

3

Line a large plate or rimmed baking sheet with parchment or wax paper. Dip the bottom half of a radish into the oil, shake off excess, then sprinkle the oil-coated half with some sesame seeds and a tiny pinch of salt. Put on the prepared plate. Repeat with the remaining radishes, oil, sesame seeds and salt.

4

Refrigerate uncovered until the oil hardens, at least 5 minutes. Serve cold.

Make Ahead:
The radishes can be refrigerated in an airtight container for up to 2 days.

Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.