Soybean, white radish and sprout salad

AT A GLANCE

  • Serves 6 people

  •  
  • Salad
  • 80 gm white radish (daikon), peeled
  • 500 gm frozen soybeans (edamame), thawed and pods removed (see note)
  • 100 gm soybean sprouts
  • 30 gm snowpea sprouts
  • To serve: furikake seasoning (see note)
  •  
  • Miso dressing
  • 50 gm shiro (white) miso
  • 1 tsp tamari
  • 1 tbsp mirin
01   For dressing, combine ingredients and 1 tbsp water in a bowl and stir until combined.
02   Using a mandolin or sharp knife cut radish into julienne and combine with soybeans and sprouts in a serving bowl, drizzle with dressing, scatter with furikake seasoning and serve immediately.

NoteFrozen soybeans are available from Asian supermarkets. Furikake seasoning is a Japanese mix of sesame seeds, bonito flakes and nori, available from Japanese food stores and Asian supermarkets.


Short-order idea
For a Spanish chickpea salad, drain and rinse canned chickpeas and combine with chopped vine-ripened tomato and finely chopped rosemary. Place garlic cloves in a mortar and, using a pestle, crush to a fine paste. Add olive oil, a pinch of smoked sweet paprika and ground cumin and sherry vinegar. Whisk to combine. Drizzle over salad and toss to combine. Serve scattered with crumbled feta and draped with slices of jamón or prosciutto.

Recipe:

RODNEY DUNN

Photography:

BEN DEARNLEY

Styling:

MICHELE FINATO

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