Tag Archives: beauty heart radish

Winter on the Outside, Summer on the Inside: Watermelon Radish

24 Jan
by Francine

A photo of the radishIt doesn’t look like much from the outside, but once you cut it open and see its brilliant pink, you’ll know why another name for this radish is Beauty Heart Radish.

 I first encountered it when I was living in China. One day it appeared in a lettuce and carrot salad when I was eating at a neighborhood restaurant with fellow teachers.

Immediately I fell in love with its color, its crunchy texture and its subtle radish flavor. Later I had it in another salad where it was the star of the dish. 

When I saw one of these radishes for sale at our local co-op, I knew that I had to try and re-create the salad I enjoyed many times when I was living in China.

I should also mention that these can keep for awhile. (I stored one in the fridge for about a month before using it…gotta love long lasting winter vegetables.)

Watermelon Radish Salad: Chinese Style

Ingredients:A photo of the inside
  • 1 watermelon radish
  • 2 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • salt (to taste)
  • handful of roasted peanuts
  • 3-5 green onions
  • sesame seeds (for garnish)
Directions:

Using a peeler, remove the tough light green skin. It’s okay if there’s some white “rind” left on the radish. Cut the radish into small pieces and toss with a dash of salt in a bowl. Set aside.

A photo of the saladPrepare the sauce. Mix soy sauce, vinegar, sesame oil and sugar in a small bowl and stir with a spoon. Taste. If it needs more of any ingredient, you can add more. (I know this might not be the best way for those of you who love to follow recipes, but you should feel confident that you can add more or less of any ingredient, depending on whether or not you like it or how much you like it.)

Dice the green onions. If you have peanuts in their shells, crack them open and remove the thin papery covering.

Pour the sauce over the radish slices and toss together with peanuts and diced green onions. Top with toasted sesame seeds for extra crunch.

This salad is served cold. It would be a great accompaniment to a stir fry. Or if you’re like me, you can just eat it will a big bowl of steamed rice.

Have you ever tried other types of radishes? Would you be willing to put a little summer in your winter?

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