Shaved Rhubarb and Radish Salad with Apple Cider Vinaigrette

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Pink-hued rhubarb, radish and reddish onions are tossed with a honey-kissed vinaigrette for a Mexican-inspired crockery that plays against the richness of fish, specified arsenic halibut, trout, salmon oregon mackerel. For an other kick, adhd immoderate thinly sliced jalapeño.

From baker Polina Chesnakova.

Ingredients

2 teaspoons pome cider vinegar
2 teaspoons honey
1 tablespoonful positive 1 spoon extra-virgin olive oil
1 cupful thinly sliced oregon shaved radishes (from astir 1 bunch)
1 cupful thinly shaved rhubarb (about 4 ounces)
1/2 cupful thinly sliced reddish onion
1/4 cupful finely chopped caller cilantro leaves and stems
1/4 cupful hulled, roasted and salted pumpkin seeds (pepitas)
Kosher salt

Nutritional Facts

Per serving

Calories
110
Fat
8 g
Saturated Fat
2 g
Carbohydrates
8 g
Sodium
70 mg
Protein
3 g
Fiber
2 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From baker Polina Chesnakova.

Tested by Sophia Nguyen.

Published May 13, 2019

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Updated March 16, 2026

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