English Pea-Radish Salad With Celery And Miso Recipe

This English Pea-Radish Salad with Celery and Miso is a refreshing and vibrant dish that combines the sweetness of English peas with the crispness of radishes and celery. The miso dressing adds a savory umami flavor that complements the fresh vegetables perfectly. It's a light and healthy salad that is perfect for spring or summer gatherings.

4.9
26 Rating -
Rate
Vegdiet
15minstotal
15m.total
English Pea-Radish Salad With Celery And Miso
plan
Bookmark

ingredients serve

Ingredients for English Pea-Radish Salad With Celery And Miso Recipe

  • 1/2 cup English Peas, Blanched
  • 1/4 cup Radishes, Thinly Sliced
  • 1/4 cup Celery, Thinly Sliced
  • 1/2 tablespoon Miso Paste
  • 1/2 tablespoon Rice Vinegar
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Honey
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: 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.
Nutrition
value
175
calories per serving
10 g Fat6 g Protein14 g Carbs5 g FiberOther

Current Totals

  • Fat
    10g
  • Protein
    6g
  • Carbs
    14g
  • Fiber
    5g

MacroNutrients

  • Carbs
    14g
  • Protein
    6g
  • Fiber
    5g

Fats

  • Fat
    10g

Vitamins & Minerals

  • Calcium
    98mg
  • Iron
    2mg
  • Vitamin A
    243mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    53mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    51mg
  • Manganese
    < 1mg
  • Phosphorus
    86mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp