Pressed radish salad recipe

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Radishes contain a special compound called phospholipid hydroperoxide glutathione peroxidase (PHGPx) that acts as an antioxidant in the Phase 2 liver detoxification pathway. This pathway disarms harmful chemicals such as pain relievers, nicotine, insecticides and other cancer-causing substances. Between the detoxifying benefits and their great taste, fresh organic radishes are a must-try if you think you don’t like them.

  • Yield: 4 Servings


  • 2 cups thinly sliced red radishes
  • ½ cup thinly sliced apple
  • ¼ cup raw apple cider vinegar
  • 1 Tbsp coconut aminos
  • 2 tsp toasted sesame oil
To Serve
  • ¼ cup chopped fresh basil
  • 1 Tbsp gomashio or pink rock or gray sea salt, to taste
How to Make It
  1. In a large bowl, combine the radishes and apples. In another bowl, whisk together the dressing ingredients. Pour the dressing over the apple and radishes and toss well.
  2. Place another bowl on top of the mixture and weigh it down with a jug of water or other heavy object to help squeeze out the juices.
  3. Let it sit for 25 minutes. Holding the bowls together, drain off the liquid (there should be ¼ to 1/3 cup).
  4. Serve the salad topped with the basil and gomashio or salt. You can also serve this on top of baby spinach for each serving of 2 cups spinach, use ½ cup of this salad.

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