Browse All Recipes

Radish, pear and seaweed salad with miso dressing

undefined side dish

By Rodney Dunn
  • Serves 6
  • 15 mins preparation
Radish, pear and seaweed salad with miso dressing
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.

Ingredients

  • 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

Method

Main
  • 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.