Radish, Cherry & Shiso Recipe

Prepare radishes

Trim the radish ends and wash thoroughly. Thinly slice the radishes on a mandoline or with a sharp knife into 1/16–1/8 inch (1.5–3 mm) rounds. If desired, cut some slices in half for varied texture.

Prepare tomatoes and cucumber

Wash the cherry tomatoes and pat dry. Halve or quarter them depending on size. Peel the cucumber if skin is waxy; slice it lengthwise, scoop seeds if watery, then thinly slice on a bias into 1/8 inch (3 mm) pieces.

Slice onion and shiso

Thinly slice the red onion into half-moons, rinse briefly in cold water and drain to soften bite if preferred. Stack the shiso leaves, roll tightly (chimichurri/roll technique) and slice into thin ribbons (chiffonade). Reserve a few whole small leaves for garnish.

Assemble salad base

In a large bowl, combine microgreens (or baby arugula), sliced radishes, cucumber and cherry tomatoes. Add the drained red onion and most of the shiso ribbons, reserving garnish leaves. Toss gently to distribute ingredients evenly.

Add sesame seeds

Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes, stirring constantly, until fragrant and lightly golden. Allow to cool slightly, then sprinkle over the assembled salad.

Make the dressing: In a small bowl or jar, whisk together rice vinegar, light soy sauce, toasted sesame oil, neutral oil, honey (or mirin), grated ginger, lime juice, kosher salt and black pepper until honey dissolves and dressing is slightly emulsified. Taste and adjust: add up to 1/2 tsp more honey for sweetness or 1/2 tsp more rice vinegar for brightness.

Dress the salad: Pour about 2 tablespoons of dressing over the salad and toss gently to coat. Add more dressing only if needed — the salad should be lightly dressed so the fresh flavors remain vibrant.

Plate and garnish: Transfer salad to a serving platter or divide among 2–4 plates depending on portioning. Sprinkle remaining shiso ribbons and reserved whole shiso leaves on top. Finish with a final pinch of toasted sesame seeds and a small grind of black pepper.

Serve: Serve immediately at room temperature or slightly chilled. Leftover dressing can be refrigerated up to 3 days; toss salad fresh before serving.