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Radish, pear and seaweed salad with miso dressing

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By Rodney Dunn
  • 15 mins preparation
  • Serves 6
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Radish, pear and seaweed salad with miso dressing
Seaweed is the new black. The dried form can be found in the Asian section of supermarkets and keeps a long time in the pantry. Keep a few packets handy to add to salads like this, and experiment with mixing different kinds together. Given its ocean origin, this salad goes extremely well with all kinds of seafood.


  • 50 gm dried wakame
  • 700 gm radish, trimmed, scrubbed and quartered
  • 2 pears (such as Packham), shaved on a mandolin
Miso dressing
  • 1 tbsp light soy sauce
  • 1 tbsp rice wine
  • 1 tbsp cider vinegar
  • 2 tbsp shiro miso


  • 1
    Place wakame in a large bowl, cover with warm water and set aside to soak for 5 minutes, then drain well. Combine radishes and pears in a large bowl, then add drained seaweed.
  • 2
    For miso dressing, combine soy sauce, rice wine and cider vinegar in a bowl with 2 tbsp water. Add miso and whisk to combine.
  • 3
    Arrange salad in a large serving bowl or on a plate, drizzle with miso dressing and serve.