Total Calories: 37
Rinse the cilantro under cold running water, blot it dry with paper towels, and pluck the leaves from the stems. Trim and rinse the radishes, then cut them into
1/4-inch dice (see Note). Cut the onion into 1/4-inch dice. Combine the cilantro, radishes, and onion in a serving bowl and toss to mix. The relish is best served within 2 hours of preparing.
Serves 6 to 8
Note: If desired, save the radish leaves for Swordfish with Pipián Sauce.
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