Roasted Radish and Seaweed Salad
Prep time
Cook time
Total time
Serves: 3 cups
  • 2 bunches radishes (about 12-15 radishes total)
  • ¼ cup dried arame
  • 2 scallions, chopped
  • 2 ½ teaspoons olive oil
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon fish sauce
How To Make
  1. Slice the roots and green tops off the radishes. The greens can be saved for another use. Slice larger radishes in quarters, medium ones in half, and leave smaller ones whole.
  2. Heat the oven to 375°. Toss the radishes with 1 ½ teaspoons of the olive oil and bake for 30 minutes on parchment paper, stirring halfway through.
  3. Meanwhile, boil the kettle. Place the arame in a heat proof glass or ceramic bowl and cover with hot water. Let it sit for at least 15 minutes before draining.
  4. After the radishes are cooked, toss them with the drained arame, the remaining 1 teaspoon olive oil, rice wine vinegar, and fish sauce. Top with the sliced scallions.
Equipment: kettle, baking tray, parchment paper
Storage instructions: This salad can last in the fridge for up to four days, but is best enjoyed warm.
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