Vegan radish taco with yuzu-ginger dressing

Avocado adds creaminess to this bold dish.

“Mild daikon and peppery garden radishes are a nice contrast to each other in this vegetarian ‘taco,’” says Denver-based recipe developer Julia Heffelfinger. The bold dressing is made with fresh ginger and yuzu, a rare citrus fruit that tastes like a cross between a lemon and a lime. It’s difficult to find fresh, but the bottled juice is a common substitute and can be found in grocery stores and online. If it’s unavailable, use a 50/50 mixture of fresh lemon and lime juices.

Prep Time: 15 minutes, plus time for cooking rice
Serves 4

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Photography by Robert Bredvad. Food styling bySuzanne Lenzer.


2 tablespoons low-sodium tamari
1 tablespoon bottled yuzu juice
2 teaspoons peeled, finely grated fresh ginger
1 large garlic clove, finely grated
1 teaspoon agave syrup
⅓ cup grapeseed oil
Kosher salt
One 10-ounce daikon radish, scrubbed and very thinly sliced
5 large multi-colored radishes, scrubbed and very thinly sliced
Chopped avocado, for garnish
Black sesame seeds, for garnish
Five 8-by-8-inch sheets nori, cut into quarters (sold at specialty stores and online)
Steamed brown rice, for serving
Sesame-Miso Sauce, for serving


In a medium bowl, whisk the tamari with the yuzu juice, ginger, garlic, and agave syrup. While whisking constantly, stream in the grapeseed oil. Season with salt. Pour half of the dressing into a small bowl and set aside for serving. Add all radishes to the medium bowl, season with salt, and toss to coat. Garnish with chopped avocado and black sesame seeds.
Let guests serve themselves, filling the nori squares with steamed rice and some of the radish salad. Eat right away, passing the sesame-miso sauce and the remaining yuzu-ginger dressing at the table.