I was so excited to see watermelon radishes at a local market in Oregon. Watermelon radishes can be served fresh or cooked and hot or cold. The flesh has a tender crisp and firm texture similar to an Asian daikon as the flavor is mildly peppery similar to red radishes. The greenish and pinkish watermelon radishes add a delightful punchy color and flavor to any dishes.
I discovered a simple and wonderful recipe from My Living Nutrition and wanted to give it a try: Watermelon Radish + Carrots Salad with Sesame Vinaigrette. The salad serves as a perfect summery side dish with your main courses including on rice.
The Watermelon Radish & Carrots Salad with Sesame Vinaigrette is vegan, gluten-free and soy-free without too many ingredients. The carrots are julienned with a favorite and daily tool of mine: Kuhn Rikon Julienne Peeler. The Kuhn Rikon Julienne Peeler easy to use and clean. You can also use it for making raw noodles out of vegetables or make a julienned asian slaw instantly.
Watermelon Radish & Carrots Salad with Sesame Vinaigrette
Yield: 2 servings
- 2 small watermelon radishes, sliced thinly, and cut in half into half circles
- 1 medium carrot, julienned
- 1½ tablespoons apple cider vinegar
- ½ tablespoon refined coconut oil
- Pinch of garlic powder
- ½ teaspoon toasted sesame oil (preferably Kadoya)
- ½ teaspoon tamari (gluten-free)
- ½ teaspoon vegan sugar
- 1 teaspoon sesame seeds
- salt and freshly ground pepper to taste
Prepare to julienne carrots and slice watermelon radishes and place them in a medium bowl. Whisk vinegar, coconut oil, garlic powder, toasted sesame oil, tamari, and sugar in a small bowl until it starts to emulsify. Pour your vinaigrette over the vegetables. Mix, add sesame seeds and season with salt and pepper. Refrigerate for at least an hour, covered with a lid to allow the salad marinate and serve immediately.
Advance preparation: This will keep for 2 days in the refrigerator.