Triple Radish Sesame Salad
A crisp, refreshing salad featuring three types of radishes, shaved vegetables, and a light sesame dressing that brings everything together with a subtle nutty finish.
Equipment
- Sharp knife or mandoline
- Mixing bowl
- Small whisk or jar for dressing
Ingredients
For Salad:
- 1 cup watermelon radish thinly sliced into half moons
- 1 cup black radish shaved or thinly sliced
- ½ cup pink beauty radish thinly sliced
- 1 small cucumber thinly sliced into half moons
- 3 green onions thinly sliced on a bias
- 1 tablespoon sesame seeds
For Sesame Dressing:
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 tablespoon neutral oil like avocado or grapeseed
- Squeeze of fresh lime
Instructions
- Thinly slice all radishes as evenly as possible. Use a mandoline if you want that super delicate, almost translucent look. Slice cucumber and green onions.
- In a small bowl or jar, whisk together rice vinegar, soy sauce, maple syrup, sesame oil, and neutral oil until fully combined.
- Add all sliced vegetables to a large bowl. Pour dressing over the top and gently toss to coat everything evenly.
- Sprinkle sesame seeds over the salad and give it one final toss. Taste and adjust with salt or an extra splash of vinegar if needed.
- Best enjoyed fresh when everything is crisp and vibrant.
Notes
This salad is all about texture. Keep everything thin and light.
If your radishes are extra peppery, let the salad sit for 5 minutes after dressing to mellow slightly.
Add avocado or tofu if you want to bulk it up into more of a meal.
This works beautifully as a crunchy side or a topping for grain bowls!
If your radishes are extra peppery, let the salad sit for 5 minutes after dressing to mellow slightly.
Add avocado or tofu if you want to bulk it up into more of a meal.
This works beautifully as a crunchy side or a topping for grain bowls!