Mushroom and Radish Salad with Yuzu Vinaigrette

mushroom radish salad yuzu dressing

Mushroom and radish lovers pay attention — this salad recipe will rock your world!  These gorgeous shaved rainbow radishes are the star in this salad, combined with thinly sliced button mushrooms, and zesty vinaigrette. The vinaigrette is made with Japanese yuzu juice, a sour citrus fruit used both for its juice and its aromatic rind. Yuzu is a cross between a grapefruit and lime. The juice can be expensive if store-bought so we added some fresh lemon juice to balance out the flavors. Top this salad with your favorite herbs, like cilantro or mint. We threw a handful of radish sprouts on top to finish the dish. FYI — if you can’t find rainbow radishes, the regular variety will work just fine. This, my friends, is a delightful summer salad!

mushroom radish yuzu saladThis mushroom and radish salad is A-mazing! So beautiful too!

Japanese yuzu juice

Japanese yuzu juice can be found at select Asian and specialty markets. This sour citrus juice makes a perfect vinaigrette for this mushroom and radish salad!

yuzu vinaigretteWhisk together Japanese yuzu juice with freshly squeezed lemon juice, safflower oil, salt and pepper for an easy and light vinaigrette.

watermelon radishRainbow radishes, also known as watermelon radishes, are so beautiful in this salad!

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Mushroom Radish Salad with Yuzu Vinaigrette
 
Author:
Serves: 4
Ingredients
  • 3 tablespoons yuzu juice
  • Juice from 1 large lemon
  • ¼ teaspoon Kosher salt
  • ⅛ teaspoon freshly ground pepper
  • ¼ cup safflower oil
  • 1 pound white button mushrooms, cleaned and stemmed
  • 2 small rainbow radishes
  • 3 green onions, sliced
  • ¼ cup fresh cilantro, roughly chopped
  • Handful of radish sprouts (Daikon sprouts)
Instructions
  1. To make the yuzu vinaigrette: In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until vinaigrette is creamy yellow. Set vinaigrette aside.
  2. Using a mandolin with a setting on the thinnest blade, carefully slice the button mushrooms and rainbow radishes so they are shaved and not thick. Place in a large salad bowl. Add in the chopped green onions and cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.
Notes
Yuzu juice is available at select Asian and specialty markets. If unavailable, substitute 3 tablespoons fresh lime juice and ½ tablespoon fresh orange juice. If you can't find rainbow radishes, the regular variety will work just fine!

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Yuzu juice

Spicy Kale & Fennel Salad with Lemon Vinaigrette

Summer time is here! At least if feels like it! We love making fresh salads this time of year, especially with healthy kale, and licorice-y fennel. This colorful spicy kale and fennel salad will make your tastebuds do a happy dance and the lemon vinaigrette provides the music. We’ve loaded this salad with all kinds of healthy goodies, like edamame, bean sprouts, jalapeños, and fresh cilantro. So fresh tasting, you will definitely want to bring this awesome salad to your next summer picnic!

Spicy Kale & Fennel Salad with Lemon Vinaigrette
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon rice vinegar or mirin wine
  • 1 tablespoon Dijon mustard
  • Pinch of salt and pepper
  • ¼ cup extra virgin olive oil
  • 2 large fennel bulbs, halved and sliced thinly on a mandoline
  • ½ cup red onion, sliced thinly on a mandoline
  • 8 ounce bag of baby kale, stemmed and chopped
  • 2 large jalapeño peppers, thinly sliced on the mandolin
  • 1 cup bean sprouts
  • ½ cup edamame, shelled
  • ½ cup fresh cilantro, stemmed and chopped
  • 1 tablespoon toasted sesame seeds
Instructions
  1. To make the vinaigrette: In a mixing bowl, whisk together the lemon juice, rice vinegar, mustard, salt and pepper. Slowly whisk in the olive oil until well incorporated and light yellow in color. Set aside.
  2. In a large salad bowl, toss together the fennel, red onions, kale, jalapeño peppers, bean sprouts, edamame, and cilantro. Toss the dressing into the salad, sprinkle with sesame seeds, and serve immediately.

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