This watermelon radish salad is sure to be a go-to quick salad this summer and for a long time after the summer ends.
This Watermelon Radish Cucumber Salad is crispy, light, and refreshing, perfect for a picnic or a lunch sitting out in your backyard!
Summer is coming!
I can feel the warmth sneaking back in, and am I ready! I have already begun to play around with new recipes that will offer me refreshing options with exciting twists.
This Watermelon Radish Cucumber Salad fits all of these. It also hits all the sweet and sour notes, so if you’re a fan of everything I’ve just mentioned, read on!
What elevates this salad is the watermelon radish. Not only is it gorgeous to look at!
This cucumber salad has a juicy and crisp texture with the spice of daikon. And the sriracha kicks it up a notch, while the cucumber cools it down. It’s a perfectly balanced dish!
This salad would be great on its own or paired with many options. It could be great with this Peppered Salami Pressed Sandwich, or this Turkey Banh Mi. Either of these is quick to throw together and pack into a picnic basket. Take your salad and divvy it up into some mason jars and you have one delectable meal setting the stage for the perfect spring afternoon.
And no picnic is complete without a dessert, really any meal needs a dessert! If I could have one at breakfast time, I would! Maybe that’s why I have some really delicious muffin recipes! At a picnic, you want something light and easy to transport, so my 1-hour strawberry shortcake is perfect. It can be made ahead and is prepared in a 13×9 pan. It’s so simple!
But I’m getting off-topic a bit, let’s walk through how to make this tasty salad.
Grab and medium to a large bowl to place everything in.
Quarter and slice the cucumber. I do like to taste the cucumber with the peel on. Sometimes the peel can be bitter, and it becomes necessary to peel the cucumber, so taste first!
Peel, then quarter, and slice the watermelon radish.
Place those in the bowl, and add the soy sauce, sesame oil, rice wine vinegar, sriracha.
Toss thoroughly to combine and top with sesame seeds and salt.
Serve immediately or cover and place in the fridge until ready to eat.
Will regular radishes work in place of the watermelon radish?
This dish would most likely be better using daikon radishes for a milder flavor, these watermelon radishes are an heirloom variety of daikon radishes.
I don’t have soy sauce, is there something else I could use?
Normally I would say no, however, Bragg’s Amino Acids taste really close to soy sauce. It’s also really good for you! Guilt-free gluttony!
Do you have tips on picking out fresh radishes?
I prefer to buy radishes with their greens still attached as their leaves give great clues to how fresh they are. If the leaves are bright green with no signs of wilting or brown coloring, then you’re good to go! Another thing to note, when buying radishes in the winter, they are sweeter, while in the summer, they’ll have a peppery flavor.
What other items would be good to add to this?
You can add two teaspoons peanut butter, 1/2 cup julienned carrots, or 1 diced avocado if desired.
Aren’t watermelon radishes just the prettiest! Super bright pink in color and a milder flavor than regular radishes, making them and this dish a winner anytime!
- 1 cucumber
- 1 watermelon radish
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar (or lime juice)
- 1/4 teaspoon sriracha
- pinch black sesame seeds
- pinch salt
- *add two teaspoons peanut butter, 1/2 cup julienned carrots or 1 diced avocado if desired
- Quarter and slice the cucumber.
- Peel then quarter and slice the watermelon radish.
- Place those in a bowl, and add the soy sauce, sesame oil, rice wine vinegar, sriracha.
- Toss to combine, top with sesame seeds and salt.
- Serve or cover and place in the fridge until ready to eat.