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Miso cucumber and radish salad

If you want a quick and easy, vegan, gluten-free and healthy salad or radish - this miso cucumber and radish salad ticks all the boxes. Ready in just 5 minutes, it can be served  with sushi, rice dishes or in sandwiches wraps etc. You can add some fresh herbs to the recipe, such as parsley or coriander leaves if preferred.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cucumber
  • 4 radishes
  • 2 spring onions
  • For the dressing:
  • ½ tsp miso paste made with brown rice
  • 1 Tbsp Kikkoman soy sauce gluten-free
  • 1 tsp toasted sesame oil
  • 1 tsp apple cider vinegar
  • 1 tsp rice vinegar
  • 1 tsp maple syrup
  • Lemon juice to taste
  • Sesames seeds to serve

Method
 

  1. Cut the cucumber in half (lengthwise) and scrape out the soft bits, if you like. Cut the cucumber in half again then chop into small pieces.
  2. Thinly slice the radishes and spring onion.
  3. Put all the cut veggies into a mixing bowl.
  4. In a small bowl whisk together the dressing. Taste and adjust it to your liking.
  5. Pour it over the vegetables and marinate for about 10 minutes before serving.
  6. Serve with a few pinches of sesame seeds scattered on top.