“Grate” Roots Salad

Radishes are one of the first vegetables that come up in Spring. In this dish I mixed red radishes that I purchased a few days ago. They were the size of ping-pong balls! I combined the red radishes with Asian daikon radish (a large white radish shaped like a carrot) and carrots (orange) and added tempeh, an Indonesian soy food made from whole soybeans, which is optional.

Utensils: grater, cutting board & knife, bowls, grill or fry pan if making tempeh
Prep. Time: 15 minutes if making only the salad; 25 minutes if making tempeh
Cooking Time: 10 minutes for tempeh, none for salad
Category: Vegan, gluten and sugar free


1 carrot, 1 small daikon radish, and 3-4 red radishes, scrubbed, peeled, and grated
4-5 leaves of Romaine or leaf lettuce, washed and patted dry
1 T. sesame oil (regular or toasted)
1/2 T. plum vinegar or rice vinegar
dash each of gluten-free soy sauce and ginger juice (or fresh ginger, grated)
sesame seeds for garnish
one pkg. tempeh, if using, plus olive oil and gluten-free soy sauce

Directions (Since tempeh is cooked, I am placing the directions first, but if you are not using tempeh, skip steps #1 & #4.)

1. Remove tempeh from its wrapping and cut in half crosswise for easier handling. Since tempeh is thick, I like to cut through the center thickness of each half so you now have four slices that are thinner. Brush with olive oil and put on Forman grill or pan fry. (I use a cast iron fry pan.)

2. While the tempeh is grilling, grate the radishes and carrot and and wash and dry the lettuce. Place lettuce on a platter and veggies in a bowl.

3. Combine the sesame oil, vinegar, soy and ginger sauce and mix well. Toss dressing with the grated veggies. Place veggies in the center of the platter. Sprinkle with sesame seeds.

4. By this time the tempeh should be lightly browned.  Remove and cut into triangles or rectangles. Toss with soy sauce in the bowl from the grated veggies and place around the edge of the platter. Serve immediately.

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