Radish Salad With Miso Dressing | Recipes | Cook For Your Life
Radish Salad with Miso Dressing - Cook For Your Life

Radish Salad With Miso Dressing

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5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 6 ingredients

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 and...


  • 1 tablespoon white miso (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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Nutrition Facts


52 cals


4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


4 g


2 g


1 g


1 g


190 mg


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

Chef Tips

White miso, or 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. 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

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians 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