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Green Bean, Cucumber & Radish Salad

with a Soy Mustard Dressing

An elegant summery salad of blanched green beans, cucumber, radish, cherry tomatoes and herbs with a soy mustard dressing.

  • Serves3 - 4
  • Cooks in 0
  • Prep time 10 mins


adds to shopping list

  • 4 radishes - thinly sliced
  • 3 cups bok choy | cabbage - thinly sliced
  • 2 cups green beans - tops trimmed
  • 2 cups cherry tomatoes - cut in ½
  • 1 cucumber - thinly sliced
  • 1 scallion - thinly sliced
  • ¼ cup parsley leaves | herbs

Soy Mustard Dressing

  • 3 tbsp lime | lemon juice
  • 2 tsp dijon mustard
  • 2 tsp soy sauce | tamari
  • 1 garlic clove - crushed



Green Bean, Cucumber & Radish Salad with Soy Mustard Dressing


WASH all your salad vegetables.


BLANCH | STEAM green beans – trim off top stem. Blanch in boiling water or steam for 3-4 mins. TASTE after 3 minutes to check if cooked to your liking. Drain. Plunge in ice water or rinse under cold water to cool.


THINLY SLICE bok choy, cucumber, radishes and scallion. Cut tomatoes in half. Separate parsley leaves.


MIX all salad ingredients and cooked green beans together.


PLATE salad dividing evenly between plates. Garnish with radish slices and parsley leaves.


DRESSING – add all ingredients into a small glass jar or bowl. Shake or whisk until smooth.


SERVE with dressing drizzled over salad or on the side.


STORE salad without dressing in the fridge in a glass container with a lid. 


Serving Ideas
with or without any dressing, see below for suggestions
add boiled eggs or olives
add smoked fish
add new season steamed baby potatoes
add toasted nuts and seeds
add avocado
with pan-seared tofu or Chilli Miso Roasted Tofu 
with Asian-style Salmon Burgers
Spiced Turkey & Zucchini Burgers

Chef Hat Icon Chef tips + Ingredient Swaps + Ideas

SWAP BOK CHOY for cabbage, crispy lettuces, arugula, romaine, baby kale, pea shoots, micro-greens.


SWAP Radishes for hakurei turnips, kohlrabi, baby zucchini, baby carrots, snap peas.


ADD HERBS – chives, chervil, dill, basil, mint, bronze fennel, oregano.


ADD VEGETABLES red cabbage, radicchio, kohlrabi, celery, fennel, carrots, peppers, peas, avocados.

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