English Pea-Radish Salad With Celery And Miso Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the English peas, radishes, and celery.
• STEP 2.In a separate small bowl, whisk together the miso paste, rice vinegar, olive oil, and honey until well combined.
• STEP 3.Pour the miso dressing over the vegetables and toss gently to coat.
• STEP 4.Season with salt and pepper to taste.
• STEP 5.Serve the salad chilled or at room temperature.
• STEP 6.Garnish with fresh herbs, such as mint or parsley, if desired.

Cooking Tips

• Blanch the English peas in boiling water for 1-2 minutes, then immediately transfer them to an ice bath to stop the cooking process. This will help them retain their vibrant green color and crisp texture.
• If you can't find miso paste, you can substitute it with soy sauce or tamari for a similar umami flavor.
• Feel free to add other vegetables or herbs to the salad, such as thinly sliced cucumber or chopped dill, to customize the flavors to your liking.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• Before serving leftovers, give the salad a quick toss to redistribute the dressing and refresh the flavors.
• Serve the salad as a side dish with grilled meats or fish, or enjoy it on its own as a light and refreshing lunch.