Cucumber, Radish, and Snap Pea Salad with Miso Lime Vinaigrette

Miso dressing adds saltiness and umami to delicate spring greens and veggies. Complement this mix of complexity and brightness with a chardonnay.

Servings: 4
Cook Time: 30 Minutes
Pair With: Chardonnay
Recipe Courtesy of: Chef Alec Graham


4 Persian cucumbers

6 radishes

2 cups Snap Peas

2 oz Pea Shoots

1 tbsp Korean Chili Flake

1 tbsp White Miso

1 tbsp soy sauce

2 limes, juiced

2 tbsp sesame seeds

2 tbsp neutral oil

Salt to taste

Radish microgreens to garnish

Furikake to garnish


In a medium bowl, combine chili flake, miso, soy sauce, lime juice, sesame seed, and neutral oil. Whisk vigorously to combine, and season to taste with salt.

Chop the cucumbers into ¼ inch pieces, the radish into wedges, and the snap peas in half. Add to the dressing, along with pea shoots, and toss well. Let marinate for about 10 minutes.

To serve, transfer salad to a plate, and garnish with radish microgreens and a generous sprinkle of furikake.

Furikake is a savory Japanese condiment that is typically made with toasted sesame seeds, nori, dried herbs, salt and sugar.