In this fresh spring salad, spicy radishes and crisp snap peas work together perfectly with a miso tahini dressing that dishes plenty of umami flavour. Full of colour, not only is this salad appealing to the eye, but its fresh crunchy texture and bright flavours will keep you coming back for more.
Organic peas and radishes can be grown sustainably without soil-depleting fertilizers. Peas fix nitrogen in the soil, and radishes can aerate soil. That means that, when rotated correctly, radishes can enhance soil health. The way we choose to eat these vegetables can also have an impact on reducing food waste.
Radish tops rule!
Don’t let radish tops languish in the fridge. Radish leaves can be blitzed into a spicy pesto with nuts, garlic, lemon juice, and a bit of Parmesan.
After you’ve tried out a pesto, try wilting peppery-flavoured radish tops in a stir-fry. Likewise, young pea shoots and young leaves are also edible. Eating these vegetables when they’re in season means they take fewer resources to produce and, if sourced locally, can contribute to local economies.
- 2 cups snap peas 500 mL
- 2 cups sliced radishes 500 mL
- 1 tsp white miso paste 5 mL
- 1 tsp tahini 5 mL
- 1 tsp tamari or low-sodium soy sauce 5 mL
- 1 Tbsp rice wine vinegar 15 mL
- 1/4 tsp honey 1 mL
- 1 tsp sesame oil 5 mL
- 2 Tbsp finely chopped chives 30 mL
- 1 Tbsp chopped fresh mint 15 mL
- 1 tsp black sesame seeds 5 mL
- Trim peas and slice lengthwise through centre of the pod. Add to large bowl with sliced radishes.
- For dressing, in small bowl, mix miso paste, tahini, tamari, vinegar, honey, and sesame oil.
- Pour dressing over pea and radish mixture and combine. Sprinkle with chives and mint and toss. Tip salad into serving bowl and sprinkle with sesame seeds.
Each serving contains: 134 calories; 6 g protein; 5 g total fat (1 g sat. fat); 17 g total carbohydrates (3 g sugars, 7 g fibre); 307 mg sodium