Green bean and radish salad

This rather lovely-looking salad was inspired by a delicious take-away lunch I had from ‘The Potato Merchant‘ in Exmouth Market, handily just around the corner from work.  I love that white/pink with deep green, and the crunch gives such a great addition to any plate. Eat on the day it’s made to be sure of getting maximum crunch, and  don’t cook the beans for too long for the same reason.

Radish and Green Bean Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


  • 1 shallot, finely chopped
  • 2 tbsp wine vinegar, preferably white
  • 250g green beans, trimmed
  • 200g radish, sliced
  • 1-2 tbsp olive oil
  • 1/2 tsp salt
  • Small handful parsley, finely chopped

– Blanch the beans for 3 minutes and then drain and plunge into very cold water to preserve the colour
– Marinade the shallots in the vinegar for about 10 minutes to soften slightly and remove some of the raw onion flavour
– Whisk in the salt and oil
– Toss in the drained and dried beans and radish
– Sprinkle on the parsley
– Lightly toss
– Taste and adjust the seasoning.
– Serve


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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