Radish & Edamame Salad

I grew up eating thinly sliced radish with scallions dressed with sour cream and salt. The radish would release some liquid making an incredibly flavorful dressing.  I think that there’s an unwritten Russian obsession with sour cream. Really, I can’t blame them. They put sour cream on anything and everything. It’s delicious!

In an effort to lighten up the flavor and let the delicious crispness of the scallion shine, I’ve been making it with an Asian twist. This recipe pairs thinly sliced radish with edamame and rice wine vinegar. Try it out, leave me a comment and me know what you think!


Radish Edamame Salad

Radish Edamame Salad


Radish Edamame Salad

Adapted from South Beach

Makes about 8 side servings


2 bunches radishes, thinly sliced
12 ounces edamame (defrost, if purchased frozen)
1/4 cup parsley, finely chopped – measured after chopping
2 Tablespoons rice wine vinegar
2 teaspoons canola or vegetable oil
Kosher Salt to taste (about 1/4 teaspoon)
Freshly ground pepper to taste (about 2 turns of the grinder)


1. In a medium size bowl, combine all ingredients. Taste and add salt and pepper to taste.
2. Enjoy immediately. Tastes best at room temperature or slightly chilled.
Eat, Drink & Be Yummy!

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