Triple Radish and Edamame Salad

This is the perfect weeknight meal because it has everything…tons of fiber, protein, color and taste!

I have included measurements, but really feel free to play loose and fast with the amount of ingredients.  If you can’t find all three radishes, one or two will do. Don’t have green onions (otherwise known as scallions)? No problem.  Simply use red (white can be a bit strong to eat raw, but if that is your thing, go for it!) No romaine lettuce? How about butter lettuce or even iceberg. Red cabbage subs out nicely for the green as well.

I love the idea of using all parts of the plant, so that is why I am using the tops of the radishes to be the base for the salad dressing.  It gives the dressing a bit of a peppery taste and there is definitely less waste if you make the dressing out of them.  Alternatively, you can just chop them and add them to the cabbage and lettuce and simply dress the salad with lemon juice.

Edamame supplies the protein here, but peas will work as well and give a big protein boost. Of course, you can always top with your favorite protein source, but I always have peas and edamame in the freezer, so I always have a plant based source of protein on hand.

If you are avoiding oil, just omit the sesame oil, or if you don’t have sesame oil, you can use olive oil.  Use regular water to get your dressing to the desired consistency. If sweetness if what you like in your dressing, try adding a teaspoon of sweetener of choice like agave or even honey (yes, they do make vegan honey).

Ingredients:

• 1 head of romaine lettuce, wash and cut into bite-sized pieces
• 3-4 red radishes, thinly sliced
• 1/3 cup sliced watermelon radish
• 1/3 cup sliced daikon radish
• 1 cup cooked edamame
• 1/3 cup sliced carrots
• 1/4 cup thinly sliced green onion (white and light green parts only)
• 1/3 -1/2 cup sliced cucumber (use 1/3 cup if very thinly sliced and 1/2 cup if you use a thicker slice)
• 1/2 cup shredded cabbage
• 1 cup greens from the top of the red radishes (leaves only)
• juice of 1 lemon (about 1/4 cup)
• 1/2″ -1″ of fresh ginger, peeled
• 1/2 cup basil, packed
• 1 teaspoon sesame oil
• 1/8 teaspoon salt
• 1 teaspoon agave (optional)
• sesame seeds

Directions:

1. In a medium bowl (or two smaller (cereal sized bowls), combine the lettuce and cabbage.
2. Sprinkle the radishes, onions, cucumber, carrots and edamame on top.
3. In a blender, combine the radish greens, lemon juice, ginger, basil, sesame oil, salt and agave (if using) and process until well blended.  Add water 1 teaspoon at a time until it reaches desired consistence to make a dressing.
4. Pour over the salad, sprinkle with sesame seeds and serve immediately.

Enjoy!