Radishes thrive in the cold season. If you have a chance, get some exotic varieties like the watermelon radish, purple flesh radish or the green flesh Japanese wasabi radish (not to be confused with the wasabi rhizome).
In this recipe I used radishes of different colors and different degrees of pungency. The salad turned out not only quite attractive but also deliciously satisfying - a feast for the eyes and for the... liver! For ages radishes were used in many cultures to stimulate digestion and improve liver function.
Radishes are rich in sulfur compounds, the glucosinolates, that are believed to support the detoxification processes in the liver by stimulating production of enzymes that are involved in breakdown and elimination of toxins. They stimulate bile production and help with the digestion of fats and elimination of waste products. Radishes are also rich in antioxidants such as vitamin C and anthocyanins that can help neutralize free radicals and minimize oxidative damage to the liver.
To make the dressing I used the Japanese condiment yuzu kosho. There are two kinds of yuzu kosho - green and red. Traditionally, the green yuzu kosho is made of the zest of unripe, green yuzu citrus fruit and Japanese green Taka no Tsume chili peppers, in equal amounts, with the addition of 15-20% of sea salt. For my vinaigrette recipe I decided to make my own red yuzu kosho. I used ripe yuzu fruit with a beautifully fragrant yellow peel, and made it with the hot, red bird's eye peppers. Yuzu kosho does not have to be extremely hot so it is up to you what type of chili you want to use in your recipe. If you do not have the ingredients to make your own, you can find yuzu kosho in most Japanese grocery stores.
Tools:
- mandolin or a very sharp knife
for the yuzu kosho
- microplane citrus zester
- food processor, small blender or Japanese mortar and pestle (suribachi)
- kitchen scale
Ingredients:
- assorted radishes
for the yuzu kosho
- zest of 5-8 yuzu fruits (wash the fruit well to remove wax and dirt from the peel)
- 8-10 roughly chopped bird's eye chili peppers, stems and seeds removed
- Celtic sea salt (aim for 10-15% of the total zest and chili weight)
for the dressing
- 1/4 cup virgin olive oil or cold pressed flax or hemp seed oil
- freshly pressed juice of 1 yuzu citrus fruit
- 2 Tbsp freshly pressed lemon juice
- 1 Tbsp freshly pressed orange juice (optional)
- 1 Tbsp raw apple cider vinegar
- 1/4 - 1/2 tsp yuzu kosho
- 1 tsp raw honey (optional)
- freshly ground black pepper (optional)
Method:
- Start by making yuzu kosho. Weigh your ingredients. You need yuzu zest and peppers in equal amounts, and 15-20% of their combined weight of salt. In a food processor or a small blender blend the yuzu zest with chili peppers into a slightly coarse paste. Add salt and blend again till you are satisfied with the consistency. If using suribachi, grind the ingredients together until everything is well combined. You can use your yuzu kosho right away or, if making ahead, allow it to ferment on the kitchen counter in a small sterilized jar for up to one week. Once the paste is ready, store it in the fridge. It stores well for up to one year.
- In a small bowl whisk the vinaigrette usig all the listed ingredients. Adjust the taste as needed. Remember that yuzu kosho is very salty so there is no need for additional salt.
- Wash and peel the radishes where necessary. Using a mandolin or a very sharp knife, cut the radishes into thin slices.
- Arrange the slices on a platter and serve with dressing on the side. Enjoy!
Yuzu kosho is very versatile. You can add it to a variety of raw and cooked dishes. Unfortunately, yuzu citrus is a rarity outside of Japan and Korea. To make a similar condiment you could use limes and jalapeño peppers or tangerines and habanero or the Ghost peppers. Experiment! It is quite fun.
In radiant health, passionately raw - Dominique
Dominique Allmon©2026
*Information in this article is for educational purposes only. It is not meant to diagnose, treat or cure a disease.