This salad is a celebration of spring and abundant radishes. Shave them with a Japanese mandolin or a sharp knife for the best texture. This salad is also excellent with salad turnips in combination with the radishes or on their own. Serve it as a light lunch or alongside grilled salmon.
Prep Time 10minutes
Total Time 10minutes
2bunchesradishes with their tops, well scrubbed
3scallions, very thinly sliced on an angle
1tablespoontamari, shoyu or soy sauce
1tablespoonseasoned rice wine vinegar
1teaspoontoasted sesame oil
Trim the radishes, reserving the freshest green tops. Scrub them and slice them very thin with a Japanese mandolin or a sharp knife. Transfer to a bowl with the scallions.
Combine the tamari, vinegar and sesame oil in a small jar with a lid and shake to combine. Toss the dressing with the radishes, combining well and separating the radishes slices with your hands to coat them well.
Arrange the reserved greens on a platter, top with the radish salad and a generous sprinkling of furikake.
This salad is most crisp when freshly made. But you can also make it in advance and let the radishes steep and soften in the dressing for a different texture altogether.