This Watermelon Radish Salad is not only very pretty with pink and light green hues but it is wonderfully refreshing. Springtime happiness on your dinner table!
The milder understated taste of the watermelon radish pairs well with the crisp cucumber ribbons, creamy goats cheese and the aromatic herbaceous vinaigrette.
What are watermelon radishes?
Watermelon radishes are an heirloom variety of daikon radishes, they are both root vegetables and brassica family members (just like superfood broccoli and cabbage).
They originated in China where they are called shinrimei which means “beauty in the heart”, Slice one open to reveal a bright pink exterior surrounded by a white rind.
While regular radishes are spicy and peppery, the watermelon radish is milder. It still has a peppery bite, but it’s much milder and only slightly peppery with almond-sweet notes. Nothing at all like a watermelon!
Can I use regular radishes?
I found my watermelon radishes at a farmers market and have also seen them at speciality green grocers. It is not necessary to make this salad with watermelon radishes feel free to replace them with any variety you find.
Steps to making Watermelon Radish Salad
- Wash your cucumbers well, then using a vegetable peeler, cut into ribbons and place in a mixing bowl.
- Wash your radishes and remove any blemishes using a sharp paring knife. Then using a mandoline/v-slicer or a sharp knife cut into thin rounds, transfer to your bowl.
- Place all your vinaigrette ingredients in a bullet/high-speed blender or small food processor and blitz until combined.
- Pour the vinaigrette over the cucumber ribbons and watermelon radish rounds, add the mint leaves, season with salt and pepper. Toss until well combined, taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, crumble the goat’s cheese on top, then scatter the mint leaves on top of the salad. Serve immediately.
Serving ideas
The delicate flavours in this salad pair well with seafood and white meats such as chicken and pork. We served ours with barbecued green prawns and a crusty baguette.
Equipment
- Bullet or High Speed Blender or Small Food Processor
- Mandoline or V-Slicer
Ingredients
- 4 Lebanese cucumbers
- 1 bunch watermelon radish (approximately 5 radishes)
- ⅔ cup mint leaves
- 50 grams goats cheese
- Sea salt and cracked black pepper
- ¼ cup olive oil
- ¼ cup lime juice
- ⅓ cup mint leaves
- 1 teaspoon Dijon mustard
Instructions
- Wash your cucumbers well, then using a vegetable peeler, cut into ribbons and place in a mixing bowl.
- Wash and trim your radish then slice thinly into rounds with a mandoline/v-slicer or sharp knife. Transfer to your bowl.
- Place all your vinaigrette ingredients in a bullet/high-speed blender or small food processor and blitz until combined.
- Pour the vinaigrette over the salad, add the mint leaves, season and toss until well combined. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, crumble the goats cheese on top then scatter the mint leaves on top of the salad. Serve immediately.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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