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Radish Salad with Yuzu Kosho Non-oil Dressing

1 - 2 servings


4-5 Radish (roots and greens)

1 teaspoon Carwari Mirin


1. Toast sesame seeds in a pan until slightly golden. Transfer the toasted sesame seeds to a kitchen paper and cool.

2. Rinse radish roots and green very well. Julienne the radish root.

3. Blanch the radish greens in boiling water for a minute and transfer to a bowl of cold water to stop cooking, then drain. Squeeze to expel excess water. Cut into 2-3 cm length.

4. Mix all of the dressing ingredients into a bowl.

5. Put radish root and greens separate dish and pour the dressing and sprinkle toasted sesame seeds on top.

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