Mushroom and radish lovers rejoice! This gorgeous Mushroom and Radish Salad with Yuzu Vinaigrette is just what you need for those upcoming summer barbecues and get-togethers! This easy Asian-inspired recipe is a quick 15-minute side dish that's refreshing, delicious, and healthy!
Shaved rainbow radishes are the star in this colorful salad, combined with thinly sliced button mushrooms, and a tangy, zesty vinaigrette. It's a vibrant addition to any summer meal!
Rainbow radishes (a.k.a. watermelon radish) are one of Mother Nature's most stunning vegetables! I find them to be sweeter than the red radish variety and not as peppery. They're so tasty in salads and can be used for pickling as well. I often find my rainbow radishes at Whole Foods or at my local Asian market.
Another plus: You don't have to peel rainbow radishes! Just make sure to wash them thoroughly to remove any dirt.
White button mushrooms work so well in the Mushroom and Radish Salad because they're sturdy when thinly sliced. I try to find the freshest mushrooms I can so they don't get soft quickly.
What exactly is yuzu juice?
Japanese yuzu juice is 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. Most Asian markets carry yuzu juice, but it can also be purchased on Amazon.
How do you make yuzu vinaigrette?
This tangy citrus juice makes a perfect vinaigrette for this Mushroom and Radish Salad! Simply whisk together the following ingredients for an easy and light vinaigrette:
- Japanese yuzu juice
- Freshly squeezed lemon juice
- Safflower oil
- Salt and pepper
Top this Mushroom and Radish Salad with Yuzu Vinaigrette 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 elegant and simple salad will wow your guests at your next summer get-together!
Tips and tricks
- Make this ahead of time! These sturdy veggies will stay crisp overnight. Just don't toss with the yuzu vinaigrette until you're ready to serve.
- Put this salad on top of greens! Yes, these would make such a great addition to mixed greens or arugula.
- Switch things out! There are no rules... feel free to swap out the mushrooms for cucumbers, or rainbow radishes for red radishes. Top with fresh herbs like cilantro or mint!
- Can't find yuzu juice? Straight up lemon juice will work just as well!
Want more recipes like this?
If you liked this Mushroom and Radish Salad recipe, you’re going to want these summer salad recipes:
- Sweet Corn and Avocado Salad with Yuzu Vinaigrette
- Asian Cucumber Salad
- Grilled Miso Shrimp Garden Salad
- Seared Miso Tofu Poke Bowl
- Arugula Salad with Asian Pears and Lemon Vinaigrette
- Avocado Edamame Kale Salad
Update Notes: This post was originally published on August 7, 2017, but was republished with slight text changes and additions, like step-by-step instructions and tips, in June 2021.
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Mushroom and Radish Salad with Yuzu Vinaigrette
Mushroom and radish lovers rejoice! This gorgeous Mushroom and Radish Salad with Yuzu Vinaigrette is just what you need for those upcoming summer barbecues and get-togethers! This easy Asian-inspired recipe is a quick 15-minute side dish that's refreshing, delicious, and healthy!
- Total Time: 15 min
- Yield: 4 1x
Ingredients
For the Yuzu Vinaigrette:
- 3 tablespoons yuzu juice
- Juice from 1 large lemon
- ¼ teaspoon Kosher salt
- ⅛ teaspoon freshly ground pepper
- ¼ cup safflower oil
For the Salad:
- 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
- Make the yuzu vinaigrette: In a medium mixing bowl, combine the yuzu juice, lemon juice, salt and pepper. Whisk in the safflower oil until the vinaigrette is creamy yellow. Set vinaigrette aside.
- Using a mandolin with a setting on the thinnest blade, carefully slice the rainbow radishes so they are shaved and not thick.
- Thinly slice the mushrooms, removing the stems first, on a cutting board with a paring knife.
- Place the radishes and mushrooms in a large salad bowl. Add in the chopped green onions and fresh cilantro. Lightly toss the salad with the yuzu vinaigrette and top the with the radish sprouts to finish.
Notes
- Make this ahead of time! These sturdy veggies will stay crisp overnight. Just don't toss with the yuzu vinaigrette until you're ready to serve.
- Put this salad on top of greens! Yes, these would make such a great addition to mixed greens or arugula.
- Switch things out! There are no rules... feel free to swap out the mushrooms for cucumbers, or rainbow radishes for red radishes. Top with fresh herbs like cilantro or mint!
- Can't find yuzu juice? Straight up lemon juice will work just as well!
- Prep Time: 15 min
- Category: Salads
- Method: No cook
- Cuisine: Asian Fusion
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 162
- Sugar: 3.8 g
- Sodium: 155.6 mg
- Fat: 14.2 g
- Carbohydrates: 7.7 g
- Protein: 4.1 g
- Cholesterol: 0 mg
Lisa Burnette says
I can’t believe how beautiful this salad is! I’m looking forward to trying rainbow radish. It really pops in this salad!
Asian Caucasian says
Can't wait for you to try this rainbow radish salad, Lisa! These radishes aren't as bitter as the regular red variety and truly make this salad worthy!