Why this salad caught my attention

It’s not just the crunchy snap of fresh radishes or the peppery zing of arugula. It’s the little splash of fish sauce I tiny-dab on the dressing. Makes me think of childhood. Not because I ate it as a kid, but because I remember the smell of my mom’s Asian pantry, kind of funky but comforting—and now, I replicate it with this simple salad. No, I didn’t grow up eating salad every day, but there’s something about seasonally craving fresh, crisp bites that feels like a small rebellion. I don’t always want complicated, just honest and bright. When spring finally shows up, I want a meal that feels like the first day of sunshine—clean, quick, and somehow a little surprising. This salad? It’s that.

Fresh Radish and Arugula Salad with Fish Sauce Dressing

This salad combines thinly sliced radishes and peppery arugula with a tangy fish sauce-based dressing. The ingredients are tossed together to create a crisp, bright dish with contrasting textures and a savory umami flavor, showcasing fresh produce with minimal cooking.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Main Course

Cuisine: Asian Fusion

Calories: 120

Ingredients Equipment Method

Ingredients

  

• 4 medium radishes thinly sliced
• 2 cups fresh arugula
• 1 teaspoon fish sauce tiny dab for the dressing
• 1 tablespoon rice vinegar
• 1 teaspoon honey or sugar
• to taste salt and pepper

Equipment

• Chef’s knife
• Cutting board
• Small mixing bowl
• Whisk or fork
• Serving bowl

Method

 

1. Use a chef’s knife and cutting board to thinly slice the radishes into rounds, creating uniform, crisp slices. Arrange the slices on a clean plate for easy handling.
2. In a small mixing bowl, combine the rice vinegar, honey (or sugar), and a tiny dab of fish sauce. Whisk until the mixture is well blended and slightly emulsified, with a fragrant aroma emerging from the dressing.
3. Slowly drizzle the olive oil into the dressing mixture while whisking continuously to create a smooth, well-integrated vinaigrette. Taste and season with salt and pepper as desired.
4. Place the arrowleaf arugula in a large serving bowl. Add the sliced radishes on top of the greens.
5. Pour the dressing over the radishes and arugula. Toss gently with tongs or two spoons until all ingredients are evenly coated, ensuring the radishes and greens are glistening.
6. Serve immediately in individual bowls or on a platter, showcasing the vibrant radishes and fresh greens with a light, savory dressing that highlights their crisp textures.

Some days, it’s just about tossing whatever’s in the fridge and calling it a win. Not every salad has to be fancy. Sometimes, it’s about catching that burst of flavor right in the middle of a busy day and realizing, oh yeah, spring really does reboot my taste buds.

Theo Granger

Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.

If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.