Radish Salad With Miso Dressing | Cook For Your Life

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Radish Salad With Miso Dressing

Name: Radish Salad With Miso Dressing
Prep time: 15

(6 votes, average: 4.67 out of 5)

15 min prep

4 servings

Radishes and Japanese turnips are at their best in the springtime, when they’re naturally more sweet and easy to eat raw. Paired with a salty-sweet dressing made with miso paste, you’ll love how crunchy...

Ingredients

1 tablespoon white miso

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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Nutrition Facts

Calories

52 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

4 g

Sugar

2 g

Fiber

1 g

Protein

1 g

Sodium

190 mg

Directions

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.

Chef Tips

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.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society