For this simple Japanese salad, radish bulbs are julienned, then tossed with rice wine and miso for a distinct Asian taste. When harvesting and preparing radishes, don’t discard the leaves, which are tasty in leafy salads.
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp white miso paste
1 tsp granulated sugar
1-1/2 tsp minced ginger root
1 tbsp toasted sesame oil
2 tbsp vegetable oil
1 tbsp chopped fresh coriander
4 cups thinly julienned large radishes
1 cup thinly julienned celery
1/2 tsp black or toasted white sesame seeds
Step 1: Whisk rice wine vinegar with soy sauce in a large bowl. Add the miso and whisk until well combined. Stir in the sugar and ginger. Whisking, drizzle in the sesame oil and vegetable oil until well combined. Stir in coriander.
Step 2: Add radishes and celery to the bowl and toss to combine. Sprinkle with sesame seeds before serving.