Mango-Radish Salad

About ten years ago I was browsing the remaindered table at a bookstore in Florida and found a book that had gotten surprisingly little exposure. Called Gardener’s Community Cookbook, it’s one of those packaged tomes consisting, primarily, of recipes submitted by people with a common interest. In this case, fresh, usually home-grown, produce.

Turns out it ranks among the best two bucks I’ve ever spent. I use it often.

So it was last night. We wanted an interesting salad to go with the Beef Bourguignon I was making. Turned to Gardener’s Community Cookbook, and there was a perfect match.

I’m putting it in this forum because it was submitted by Barbara Haugeland, of Pittsburgh, PA.

Mango and Radish Salad with Lime-Ginger Dressing

1 med red onion, quartered and very thinly sliced

½ tsp salt

2 ripe but still firm mangos

12 radishes

12 green grapes

½ cup cilantro sprigs

1/3 cup lime-ginger salad dressing

Peel mangos, deseed, and slice. Cut radishes in half, then divide each half into three wedges. Divide the grapes in half, lengthwise.

Pus the onions in a small bowl, sprinkle with the salt, and set them aside to wilt, about 15 minutes.

Arrange the mango slices, radish wedges and grape halves on a serving dish. Strew the wilted onions and cilantro sprigs over the top and pour the dressing over all. Serve right away.

Lime-Ginger Salad Dressing

3 tbls fresh lime juice

2 tbls olive oil

½ tsp grated fresh ginger

1/8 tsp black pepper

1/8 tsp salt

Brook,