Contact Us

Want to work together or just say hi? For inquiries relating to recipe development, sponsored posts, creative collaboration and the like, use the contact form to the right or send me a note at You can also find me on Twitter, Instagram, and Facebook too.


17A Clinton Rd
London, N15 5BH
United Kingdom


V-Curious | Empowering you to feel great, through a simple and healthy approach to nutrition and food


Radish, Cucumber, Miso Salad

Rowena Humphreys


This one is easy, quick, delicious and just happens to be gluten free too!

Radish, Cucumber, Miso Salad

Yield: Serves 4
Time: 15 minutes, active, mainly chopping

Radish Cucumber Miso salad

4 small Lebanese cucumbers
2 medium carrots, peeled & julienned*
10 radishes small, thinly slice (I use this mandoline to slice mine)
1 tablespoon black sesame seeds (white are fine but black contrasts nicely) - get them from Sainsbury's in the Asian food section here

Sesame Ginger Miso Dressing:
2½ tablespoons white miso**
1½ tablespoons hot or warm water
2 tablespoons rice vinegar
1 tablespoon finely grated, peeled ginger
1 crushed garlic clove
1 tablespoon maple syrup
1 tablespoon teaspoon sesame oil
2 teaspoons lemon juice (from 1 lemon)
½ teaspoon tamari sauce (or soy sauce if you're not gluten intolerant)

Slice off the very top and bottom of the cucumber and run the cucumber through a spiralizer with the wide ribbon blade, cutting the noodles every 12-15 inches. I don't have a spiralizer, so I took a vegetable peeler, anchored the tip of it in the centre of the cucumber and the slowly peeled in a circular motion. When the ribbon reached about 10cm in length I stopped and restarted with the remaining cucumber/s.

Mix the cucumber ribbons or slices with the radishes and carrots. If you want you can add soy beans for an extra portion of vegetables.

In an empty jar place all the dressing ingredients, then pop the lid on and shake vigorously - this is the easiest and quickest way to make a dressing if you ask me! Now taste the dressing - what do you think? If you want it sweeter add a little more maple syrup, If you'd like it saltier add a squeeze of lemon to enhance the flavours. Adjust it to how you like it - recipes are an art not a science and art is very much down to personal taste so let yours guide you.

Toss the dressing with the vegetables, use as much as you like - any left over dressing will keep in the fridge for a few days. 

Sprinkle the sesame seeds on top, eat and enjoy. To come and try the food I make visit one of our supper clubs here

Row x

*  'Julienned' means cut into long thin strips, similar to a matchstick but you don't have to cut them this way, try using a potato peeler to create ribbons instead if you like. Try out different things
** White miso is delicious and a kitchen staple for me. It's available from most supermarkets in the UK and online here. This miso is made from soybeans that have been fermented with a large percentage of rice. The actual resulting color can range from white to light beige, and the miso has a definite sweet taste