Crisp Radish & Edamame Salad with Ume Plum Vinaigrette

A Refreshing and Nourishing Summer Side Inspired by Japanese Simplicity

Welcome to my kitchen, where I blend the flavors of my Japanese heritage with everyday wellness. I am delighted to present a vibrant, crunchy, and tangy creation: Crisp Radish & Edamame Salad with Ume Plum Vinaigrette. In a previous post, I introduced umeboshi (Japanese pickled plums), and this recipe features ume plum vinegar.

This light salad is ideal for warmer days, offering a harmonious balance of taste and health benefits. Fresh radishes are marinated with ume plum vinegar and white vinegar to enhance their natural sharpness, complemented by protein-rich edamame and fragrant cilantro. This simple yet flavorful side dish supports digestion, energy, and gut health.

Ume plum vinegar, a staple in Japanese kitchens, is derived from the pickling liquid of umeboshi (salted plums) and is naturally tangy, salty, and rich in citric acid. Radishes are rich in vitamin C and enzymes like amylase, aiding digestion, while edamame provides plant-based protein, fiber, and antioxidants. Cilantro completes the dish with anti-inflammatory compounds and a refreshing herbal note.

This salad is versatile—you can add other vegetables or beans, sweeten the dressing to your taste, and even enjoy it over several days if you love pickled radishes like I do.

Don’t toss the radish leaves! Sauté or steam them. They’re full of minerals and vitamins like C, K, calcium, and magnesium.

Whether you're looking for a gut-friendly salad, a bright dish to accompany your summer meal, or just a new way to enjoy seasonal vegetables, I hope this brings a little nourishment and joy to your table.

crisp radish & edamame salad with ume plum vinaigrette

Ingredients:

<Serves: 2-3>

8-10 radishes, cut 1/4 or 1/2 , if small sizes

Pinch of sea salt

1/2 cup boiled or steamed edamame

1 cup cilantro, if you use stems, cut 0.5-inch width

1.5 tbsp ume plum vinegar

1.5 tbsp white vinegar

Black peppers, to taste

Instructions:

1. Massage radishes with a pinch of sea salt and let sit for 10–15 minutes. If a lot of liquid is released, gently squeeze out the excess. Then mix the radishes with ume plum vinegar and white vinegar in a bowl. Marinate in the refrigerator for at least 20 minutes.

2. Add edamame and cilantro stems and marinate for at least 5 minutes.

3. Before serving the salad, add cilantro. Black pepper if needed. 

Note:

• If you prefer a sweeter salad dressing, you can add a touch of mirin (Japanese sweet rice wine), honey, pure cane sugar, or coconut sugar. Add the sweetener when marinating the radishes with the vinegar.

• If you don’t have ume plum vinegar, feel free to use your favorite vinegar. You may need to adjust the sea salt to taste.

• Edamame can be replaced with other beans of your choice.

• Feel free to add other vegetables like cucumbers, bell peppers, or carrots.

• This salad keeps well in the refrigerator for a few days and is especially tasty if you enjoy pickled radishes.

Posted on May 10th, 2025