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1 hour 20 minutes serves 2-4

Pickled Stuffed Radish with Dill

A favorite vegetarian side, stuffed with flavorful cashew cheese.
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Pickled Stuffed Radish with Dill
Gluten-Free Keto Paleo

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 1 hr. DIFFICULTY Medium

 

COOK TIME | ACTIVE: 10 MINUTES - PASSIVE: 1 HOUR

PREP TIME: 10 MINUTES | SERVING SIZE: 4

Pair with: Top Sirloin

Ingredients

  • 2 large radishes, sliced thin with a mandolin
  • 1 tbsp dill, chopped
  • 1/2 cup red wine vinegar
  • 1 tsp fine sea salt
  • 1/4 cup water

Filling

  • 1/2 cup cashews, soaked for 1 hour and drained
  • 1 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp black pepper
  • 1 tsp maple syrup
  • 1 tbsp chili powder
  • 1 tbsp dill

Instructions

  1. Toss vinegar, salt, and water together in a large shallow dish. Place radish in the liquid and turn to coat. Let sit in mixture covered in the fridge for 1 hour. 
  2. Make the filling by blending all ingredients in an immersion blender until smooth. Too thick? Add some water. Should be a hummus consistency. Taste and adjust seasoning with salt/vinegar. 
  3. Take radish out of the fridge and assemble on serving plate. 
  4. Match each piece of radish with a pair that is similar in size. 
  5. Place a dime-sized piece of filling in the center of the radish. Using wet fingers, place the other on top and pinch the edges shut. Place on plate. Continue until finished. 
  6. Sprinkle with water/vinegar mixture and chopped dill. Enjoy!

Amount per 100g

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