German Sausage Salad with Radishes
My Tasty Enemy: Welcome to “My Tasty Enemy,“ where we face our biggest culinary enemies in the kitchen. Julia isn’t fond of pineapple, Brussels sprouts and endives, Isa dislikes kohlrabi, mango, and radishes. Will we still find recipes that somehow make us like these ingredients?
I already mastered two tasty enemies: kohlrabi and mango. So it's time for the third one: radishes. Until now I ignored radishes in my food. While I was thinking about a recipe with radishes, I recognize that the consistency of radishes and kohlrabi is similar, so that's maybe the thing that disturbs me.
Whatever! I don't like radishes. It's the taste, the consistency and the fact that I completely ignored radishes until today. For today's recipe, I cut the radishes in strips and served it with a vegan sausage salad.
And guess what? The vegan sausage easily covered the taste and consistency of the radishes. It doesn't matter what kind of veggies are in there - it tastes a-w-e-s-o-m-e!
German sausage salad with radishes
- 200 g (7 oz) vegan sausage
- 1 yellow bell pepper
- 1 red onion
- 8 radishes
- 5 pickles
- 5 g (0.17 oz) chives
- 8 g (0.28 oz) parsley
- 4 tbsp plant-based oil
- 2 tbsp organic white wine vinegar
- 1 tbsp mild mustard
- 1 tbsp agave syrup
- salt & pepper
- 2-3 pretzels
- Peel, halve and cut the onion into strips.
- Wash radishes and bell pepper. Cut pickles, vegan sausage, radishes and bell pepper into strips. Mix in a bowl.
- Wash, shake dry and chop chives and parsley. Add to the bowl.
- Mix oil, white wine vinegar, mild mustard, agave syrup, salt, and pepper. Add to the bowl, mix and let sit for some minutes.
- Serve with warm pretzels.