Rachel'S Radish Mustard (Vegan)

1. 1

   Wash and de-stem all the radishes, scrub those babies clean and remove all dirt, pebbles, imperfections, etc.

2. 2

   Put them into a food processor and pulse a few times until the radishes are all ground up into mush.

3. 3

   Mix the dry spices with the mustard seeds in a small bowl and add them to the ground radishes.

4. 4

   Add the red wine vinegar, and click on a continuous pulse until all the ingredients have completely smoothed together, and a pleasant yellow color results.

5. 5

   Scoop into a jar and keep refridgerated, will keep for about 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.