Vietnamese-style Radish and Mange Tout Salad

Serves 4 as a side

About this recipe

Adding frozen peas to a salad is such a fast and affordable way to not only add another portion of vegetables to a dish, but it is also a source of plant based protein, fibre and nutrients. I always make sure I have packets of peas, sweetcorn, broad or edamame beans in the freezer, ready to add to dishes at the last minute – also perfect for the end of the week when you may be lacking fresh fruit and veg.

There is sometimes a stigma around using frozen ingredients, however vegetables like this are often frozen straight after being harvested to maintain their freshness, meaning none of the nutritional content is lost.

Garnishing the salad with seeds like toasted sesame seeds is amazing for not only adding in another flavour profile and a different texture, but also to provide a source of omega-6 fatty acids. This salad can easily be adapted to use any nuts or seeds you may have – I also love using lightly salted cashews or peanuts.

If making this salad in advance, prepare the vegetables and dressing separately and then just mix together at the last minute before serving. This will ensure the veggies stay nice and crunchy!

Shop this recipe:



  • 200g Mange tout, sliced diagonally
  • 100g Radishes, thinly sliced
  • 100g Frozen peas and edamame beans
  • 2 tbsp Toasted sesame seeds (any nuts or seeds work well!)
  • 3 Spring onions, thinly sliced

For the dressing:

  • 1 tbsp Toasted sesame oil
  • Juice of one lime (add to taste)
  • 1 Small clove of garlic, crushed
  • 2 tsp Honey
  • 1 tbsp White wine vinegar
  • 1 Small red chilli, finely chopped (optional)
  • Handful of fresh coriander, finely chopped
  • Handful of fresh mint, finely chopped
  • Salt and pepper to taste

Firstly, prepare your vegetables – slice the mange tout, radishes and spring onions. Add to a large mixing bowl.

Quickly cook your peas and/or beans for a couple of minutes in a pan of boiling water. Remove from the heat and drain before adding to the bowl with your chopped vegetables.

Next, make the dressing by simply combining all the ingredients in a small bowl and give a good mix. Taste for seasoning, add more lime juice or salt and pepper if needed.

Pour the dressing over the vegetables and give everything a good stir to make sure it’s all coated. Transfer the salad into a serving dish and finish with the toasted sesame seeds and a little more fresh herbs.

View Vietnamese-style Radish and Mange Tout Salad
Print this Recipe

Share this page:


© Copyright 2020 The Doctor's Kitchen   |