Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Did you know that you can eat the greens from some of your favorite root vegetables? Get more tips and recipes to help you reduce food waste in From Top to Bottom: Beets and Radishes.
Print
Radish Greens and Sesame Salad With Sliced Radishes
- Yield: Serves 4
Description
This radish-forward dish celebrates root-to-leaf cooking, ensuring no part of the radish is left behind while packing every bite with fresh, zesty flavor. Inspired by the vibrant banchan side dishes found in Korean cuisine, this light, refreshing salad combines radish tops — an often-overlooked yet delicious ingredient — with tender radish greens and crisp radish slices. Savory notes of toasted sesame, soy sauce, garlic, and nutritional yeast add depth and umami, while a hint of sugar balances the flavors. Perfect as a side or a light lunch.
Ingredients
- 3 cups radish greens
- 2 cups thinly sliced radishes such as French Breakfast, Watermelon, or Easter Egg varieties
- 2 scallions, thinly sliced
- 2 garlic cloves, finely chopped
- 1 Tbsp toasted sesame seeds
- 1 Tbsp nutritional yeast
- 1 Tbsp toasted sesame oil
- 1 1/2 tsp soy sauce
- 1 tsp granulated sugar
Instructions
- Wash and dry the radish greens, then slice them into 2- to 3-inch pieces. Place them in a large bowl along with the sliced radishes and scallions.
- In a separate small bowl, whisk together the garlic, sesame seeds, nutritional yeast, sesame oil, soy sauce, and sugar until well combined. Pour the dressing over the vegetables and toss well to combine. Serve immediately or within a few hours.
