Radish and Edamame Salad

A nutritious salad for spring that is high in protein and suitable for many diets.

This is quick to assemble, incorporating edamame beans and nuts, which make it a nutritionally complete meal while remaining light and fresh. (Edamame beans are young soya beans; if not available fresh, they are in many frozen food departments.) The snap peas may be replaced with more or less any legume as well as some other suitably textured vegetables. Here, I have added asparagus and green beans to make a larger salad.

Diets for which Radish and Edamame Salad is suitable:

Dairy Free, Diabetic, Gluten Free, Low Calorie, Low Fat, Raw, Vegan and Vegetarian.


Preparation: 10 mins | Cooking: 10 mins | Serves: 4

3/4 cups radish
3/4 cup sugar snap peas
3/4 cup edamame*
1/2 cup spring onions
2 tbsp tamari**
2 tbsp lemon juice
2 tbsp sweet chilli sauce
1 tbsp sesame oil
1 tsp sugar
1/2 tsp ginger
1/4 cup cashews or peanuts


BOIL water and steam the edamame beans for about 5 minutes (to a texture you like).
SLICE finely the radishes and spring onions.
CHOP the snap peas.
GRATE the ginger.
MIX ginger with sesame oil, sugar, tamari, lemon juice and chilli sauce.
MIX all salad vegetables and top with nuts.
POUR over the dressing as you serve (the radish will discolour if soaking in the dressing)


– As a light meal (it is good withginger rice).
– As a salad to accompany tofu steaks, chicken or fish.


* For a Raw diet soak the beans or ‘cook’ at a very low temperature.
** Tamari can be substituted for soya sauce for non Gluten Free diets.

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