Crispy Radish and Snow Pea Salad in Spicy Roasted Garlic and Nuoc Mam Vinaigrette

Photo by Rush Jagoe

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6 servings

    Spicy Roasted Garlic and Nuoc Mam Vinaigrette
  • 1 whole head garlic
  • Salt
  • ¼ cup canola oil
  • ¼ cup fermented red pepper paste*
  • 1 cup seasoned rice wine vinegar
  • 1 ounce fish sauce
  • 1 tablespoon saté chili paste**
  • 4 cloves raw garlic, minced
  • ½ cup fermented bean curd***
  • 3 cups mayonnaise
  • ½ cup sesame oil
  • To Assemble and Serve
  • ½ pound watermelon radish, rinsed
  • ½ pound black radish, rinsed
  • ½ pound Easter egg radish, rinsed
  • Salt
  • ½ pound snow peas, rinsed
  • 8 large leaves basil, thinly sliced
  • ½ bunch cilantro, thinly sliced
  • 2 cups Spicy Roasted Garlic
  • Nuoc Mam Vinaigrette (see recipe)
  • 1 tablespoon black sesame seeds, toasted lightly
  • Chef’s Notes
  • Note: If any radish tops are still attached and in good condition, detach them from woodier bits of stem, rinse, and add to salad just before serving; they will add color and bite
  • *Fermented red pepper paste is a Korean product called “Gochujang, ” available at Asian markets.
  • ** Saté chili paste is available at Asian markets. Brand is not too important, just look for the word “saté” on the jar.
  • ***Fermented bean curd comes in a chili-spiked brine, also available at Asian markets.

Spicy Roasted Garlic and Nuoc Mam Vinaigrette

  1. Preheat oven to 350 degrees.
  2. Slice just top off head of garlic, leaving root end attached and top ends of each clove exposed. Rub garlic, head down, with salt and oil, wrap in foil, and place in preheated oven to roast for 1 hour, or until cloves look golden brown and are tender all through. Once head is completely roasted, let cool, and then remove cloves from papery skin. 
  3. In blender, purée together roasted garlic cloves, fermented red pepper paste, rice wine vinegar, fish sauce, saté paste, raw garlic, and fermented bean curd. Once mixture is smooth, add mayonnaise and sesame oil. Once smooth, season with salt to taste and reserve.

To Assemble and Serve

  1. Quarter all rinsed radishes and toss lightly with ½ teaspoon salt. Let sit for 3 minutes. Slice snow peas in half on the bias. 
  2. In large bowl, toss together salted radishes, snow peas, and sliced herbs with Spicy Roasted Garlic and Nuoc Mam Vinaigrette. Serve salad chilled and topped with toasted sesame seeds.
  • From Chef Michael Gulotta of MoPho in New Orleans, Louisiana

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