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Cucumber, radish and egg salad

his Japanese-style cucumber, radish and egg salad combines crisp, refreshing vegetables with creamy boiled eggs and a savoury miso and sesame dressing. Spring onions, rice vinegar and citrus juice add freshness, while sesame and pumpkin seeds provide a little crunch. It is naturally dairy-free and can be made gluten-free by using tamari or certified gluten-free soy sauce. The eggs contribute protein, while the seeds provide healthy fats and minerals, making this a satisfying light lunch. Serve it on its own, alongside smoked salmon, or as a fresh accompaniment to sushi and other Japanese-inspired dishes.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Main Course, Side Dish
Cuisine: Fusion
Ingredients Method

Ingredients
  

  • ½ cucumber
  • 4 radishes
  • 2 spring onions
  • ¼ tsp ground black cumin
  • 1 tsp sesame seeds
  • 1 tsp pumpkin seeds
  • 2 boiled eggs
  • For the dressing:
  • ½ tsp white miso paste
  • 1 tbsp Kikkoman soy sauce use a gluten-free version if needed
  • 1 tsp toasted sesame oil
  • 1 tsp rice vinegar
  • 1 tsp lemon or lime juice

Method
 

  1. Cut the cucumber in half lengthways and scrape out the soft, watery centre if you prefer. Cut each half lengthways again, then chop into small pieces.
  2. Thinly slice the spring onions and cut the radishes into small wedges. Put all the prepared vegetables into a mixing bowl.
  3. In a small bowl, whisk together the miso paste, soy sauce, sesame oil, rice vinegar and lemon or lime juice. Taste and adjust the balance to your liking.
  4. Pour the dressing over the vegetables, toss well and leave to marinate for about 10 minutes.
  5. Meanwhile, boil the eggs if they are not already cooked. Peel and cut them into quarters.
  6. Scatter the ground black cumin, sesame seeds and pumpkin seeds over the salad and toss gently.
  7. Arrange the egg quarters on top and serve immediately.