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Radish Salad with Miso Dressing

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Who would have thought turnips could be so sweet raw? Small white Japanese turnips are the best in the late spring. The whole plant is edible from the tender leaves to the sweet, round root. The best miso to use for the dressing is miso shiro, or white miso. It is golden yellow in color and has a deep salty and sweet taste.

Meal: Salads

Serves: 4

Prep: 15 min

Main Ingredient: Radish

Top Tags: Olive Oil , Radish , Soy , Turnips , Vinegar

Ingredients

  • 1 tablespoon miso shiro
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 bunch red radishes, washed, topped and tailed then sliced
  • 1 bunch Japanese turnips, washed, topped and tailed then sliced

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Method


1. In a large bowl whisk together the miso shiro, apple cider vinegar, olive oil, and water.  Add the sliced radish and toss to coat. Serve.


Miso shiro can usually be found at Asian markets. It’s great to have on hand to flavor sauces and make spreads. Kept in the fridge, it lasts indefinitely.

Replace Apple cider vinegar with lime for great miso dressing with greens. Or add Japanese sake wine for another variation.  If you cannot find Japanese turnips, use mild round red radishes only.


For added color, not to mention nutrients, steam and roughly slice the turnip greens and add them to your salad.

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