If you’re craving a salad that’s crisp, vibrant, and packed with flavor, the Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe is an absolute must-try. This refreshing dish brings together tender tatsoi greens, the cool crunch of cucumber, and the peppery bite of radishes, all elevated by nutty hemp hearts and the umami sparkle of furikake seasoning. It’s a perfect blend of textures and tastes that will brighten any meal or stand proudly as a light, wholesome lunch.
Ingredients You’ll Need
This Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe shines because of its simplicity and the beautiful balance of fresh ingredients. Each component adds its own charm, from the leafy greens to the flavorful dressing, making this salad as delightful to assemble as it is to eat.
- 6 ounces tatsoi greens: These tender, spoon-shaped leaves bring a mild, slightly spinach-like flavor with a tender texture that forms the salad’s green base.
- 1 English cucumber: Halved and ribboned with the seeds discarded, the cucumber contributes a refreshing crunch and subtle sweetness that keeps the salad cool and crisp.
- 3 large (or 5 small) red radishes: Thinly sliced, radishes add a sharp, peppery bite and vibrant pops of color to make the salad visually appealing.
- 2 tablespoons hemp hearts: These tiny seeds offer a nutty flavor and pleasant, chewy texture that complement the fresh veggies perfectly.
- 2 teaspoons furikake seasoning: A Japanese blend of seaweed, sesame seeds, and spices, furikake infuses the salad with an irresistible umami punch and balanced saltiness.
- 1 tablespoon canola oil: This neutral oil serves as the foundation of the dressing, allowing the other flavors to shine.
- 3 teaspoons sesame oil: Adding a deep, toasted aroma, sesame oil elevates the dressing with rich, warm notes.
- 2 teaspoons rice wine vinegar: The mild acidity of rice vinegar brightens the salad and ties the dressing elements together.
- 1 teaspoon granulated sugar: A tiny bit of sweetness balances out the tangy and savory flavors in the dressing.
- 1 teaspoon soy sauce: This adds a subtle salty depth that complements the tatsoi and furikake brilliantly.
- 1/2 teaspoon ground ginger: Ground ginger lends a gentle warmth and spice that lifts the whole salad.
How to Make Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe
Step 1: Prepare the Fresh Ingredients
Start by gathering your tatsoi greens, cucumber, and radishes. Roughly chop the tatsoi to bite-sized pieces that are easy to eat. Next, slice the cucumber lengthwise and use a peeler or a knife to create thin ribbons, making sure to discard the watery seeds from the center to avoid excess moisture. Thinly slice the radishes to add a bold burst of crunch and color. Place all these fresh ingredients into a large serving dish to set the stage for your delicious salad.
Step 2: Add Hemp Hearts and Furikake
Sprinkle the hemp hearts over the layered greens and vegetables for their nutty texture and nutritional boost. Then scatter the furikake seasoning on top, giving your salad that characteristic Japanese flair with seaweed and sesame notes. Gently toss everything together just enough to distribute these flavorful elements evenly without bruising the delicate tatsoi leaves.
Step 3: Whisk the Dressing
In a small bowl, combine canola oil, sesame oil, rice wine vinegar, granulated sugar, soy sauce, and ground ginger. Whisk these ingredients thoroughly until the sugar dissolves and you achieve a smooth, emulsified dressing that perfectly balances sweet, salty, and tangy flavors with a hint of warmth.
Step 4: Dress and Toss the Salad
Pour the freshly made dressing over the salad and give everything a careful but thorough toss. The oils will cling to the tatsoi and vegetables, bringing out their freshness while the furikake and hemp hearts intensify each bite. This final step ensures every forkful bursts with vibrant flavor and texture.
How to Serve Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe
Garnishes
For a little extra flair, sprinkle toasted sesame seeds or finely sliced scallions over the top just before serving. A few fresh mint leaves or a light drizzle of extra sesame oil can add an aromatic boost that complements the salad’s natural flavors brilliantly.
Side Dishes
This salad is a perfect partner to grilled fish, teriyaki chicken, or even a simple bowl of miso soup. It also works beautifully as a vibrant side alongside richer dishes like pork belly or fried tofu, balancing heavier flavors with freshness and zest.
Creative Ways to Present
Try serving this Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe in individual glass bowls layered with the green ribbons and red slices for a visually stunning effect. Alternatively, use edible bowls made from hollowed cucumbers or large lettuce leaves for a fun, hands-on presentation that impresses guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, place the salad in an airtight container and refrigerate. To preserve its crispness, it’s best to keep the dressing separate and toss just before eating the next day. This ensures the tatsoi and vegetables stay vibrant and fresh without wilting.
Freezing
This salad is not suited for freezing because the delicate greens and crisp vegetables lose their texture and become soggy upon thawing. It’s best enjoyed fresh to enjoy its signature crunch and bright flavors.
Reheating
Since this is a fresh, raw salad, reheating is not recommended. The beauty of the Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe is in the cool, crisp vegetables paired with a lively dressing that’s best enjoyed chilled or at room temperature.
FAQs
Can I substitute tatsoi with another green?
Absolutely! If tatsoi isn’t available, baby spinach or mild Asian greens like bok choy or baby kale work well and will still complement the other ingredients nicely.
What if I don’t have furikake seasoning?
You can make a quick substitute by mixing toasted sesame seeds, seaweed flakes, and a pinch of salt and sugar. This DIY version mimics the umami and crunch that furikake adds without needing the exact packet.
Is this salad suitable for vegans?
Yes! This recipe is naturally vegan since it contains no animal products. Just double-check the furikake seasoning as some brands include fish flakes—choose a vegan-friendly brand or make your own blend.
Can I add protein to make this a main dish?
Definitely! Grilled tofu, poached chicken, or even a soft-boiled egg would transform this salad into a nourishing main course without overwhelming its fresh, clean flavors.
How long does the salad last after it’s dressed?
Once dressed, it’s best eaten within a few hours because the greens will start to soften. Keeping the dressing separate and tossing just before serving is the best way to enjoy maximum freshness.
Final Thoughts
If you’re looking to liven up your weeknight meals or impress friends with a fresh, vibrant salad, the Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe offers all the flavor and crunch you desire without fuss. It’s easy, wholesome, and endlessly adaptable—once you try it, this salad is sure to become a new favorite!
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Tatsoi Salad with Cucumber, Radishes, and Furikake Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Japanese-inspired
Description
This refreshing Tatsoi Salad combines crisp tatsoi greens, cucumber ribbons, and thinly sliced radishes, all tossed with crunchy hemp hearts and flavorful furikake seasoning. A tangy dressing made with canola oil, sesame oil, rice wine vinegar, sugar, soy sauce, and ground ginger perfectly balances the fresh vegetables, making it a light and vibrant salad ideal for any meal.
Ingredients
Salad
- 6 ounces tatsoi greens, roughly chopped
- 1 English cucumber, halved and ribboned (center seeds discarded)
- 3 large (or 5 small) red radishes, thinly sliced
- 2 tablespoons hemp hearts
- 2 teaspoons furikake seasoning
Dressing
- 1 tablespoon canola oil
- 3 teaspoons sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon granulated sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon ground ginger
Instructions
- Prepare the salad base: Add the chopped tatsoi greens, slivered cucumber ribbons, and thinly sliced radishes to a large serving dish. Sprinkle the hemp hearts and furikake seasoning on top. Toss everything gently to combine the ingredients evenly.
- Make the dressing and toss: In a small bowl, whisk together canola oil, sesame oil, rice wine vinegar, granulated sugar, soy sauce, and ground ginger until well blended. Pour the dressing over the salad and toss again thoroughly to ensure the flavors coat all the vegetables evenly.
Notes
- Tatsoi is a leafy green with a mild, spinach-like flavor; if unavailable, spinach or baby bok choy can be used as substitutes.
- Furikake seasoning can vary but often contains seaweed, sesame seeds, and fish flakes—ensure to use a variety without added MSG for a healthier option.
- For a gluten-free version, use gluten-free soy sauce or tamari.
- The salad is best served immediately to enjoy the crisp textures.
- This salad pairs well as a side to grilled fish or chicken dishes.
