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    Home » Recipes » Salads and Sides

    Watermelon Radish and Purple Daikon Salad

    By: Kim Peterson · Posted: Dec 19, 2021 · Updated: Mar 21, 2022 · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Beautiful watermelon and purple daikon radish salad served on off-white plate.

    Eat pretty and healthy with this Watermelon Radish and Purple Daikon Salad! A bright and beautiful combination of heirloom radishes dressed in a citrus vinaigrette. Crumbled feta cheese, shallots, walnuts, pomegranate arils and fresh herbs add even more pops of flavor and crunch!

    Watermelon and purple daikon radish salad served on a white plate garnished with curly parsley.

    This watermelon radish recipe is so easy to make and with just a handful of simple ingredients. Such a delicious, eye-catching side perfect for any holiday buffet!

    If you’re looking for other light side salads to balance out the menu, check out this Crisp Citrus Salad with Avocado and Goat Cheese, Charred Broccolini Salad with Burrata, and Spicy Asian Red Cabbage Slaw.

    Jump to:
    • Why You’ll Love this Recipe
    • What’s Special about Watermelon and Purple Radishes?
    • Ingredients & Substitutions
    • Assembling Tips
    • Recipe FAQs
    • Healthy Soups to go with this Watermelon Radish Recipe!
    • 📋 Recipe Card

    Why You’ll Love this Recipe

    Here are a few great things about this watermelon radish salad:

    • Fast – This beauty is on the table in 20 minutes!
    • Healthy – It’s gluten-free, keto-friendly, vegetarian and can be made vegan by omitting the cheese.
    • Prep Ahead – The radishes can be sliced a day ahead and the vinaigrette can be made up to a week in advance.

    What’s Special about Watermelon and Purple Radishes?

    These beautifully hued root vegetables are an heirloom variety of the Chinese daikon radish. In addition to their eye-catching color, these radishes are super healthy and can be prepared in a variety of ways.

    Watermelon and purple daikon radishes displayed in a napkin-lined wooden box.

    When are they in season?

    We're used to seeing ruby-skinned, white flesh radishes year-round at our famer’s markets and grocery stores, but daikon and watermelon radish season peaks in late fall through early spring. They thrive in cold soil and are perfect for brightening up the dinner table on cold, wintery days!

    What do these radishes taste like?

    Watermelon radishes are relatively mellow with just a slight peppery flavor that continues to have a milder flavor as it matures. Purple radishes, on the other hand, have the sharper, spicier flavor. Both varieties have a tender-crisp texture.

    Are purple and watermelon radishes good for you?

    These beauties are considered a superfood as they’re loaded with phytonutrients, which are responsible for their distinct color. Plus, they’re high in antioxidants, fiber, potassium, vitamin C and vitamin A, and low in carbs.

    How do you eat purple daikon and watermelon radishes?

    They can be eaten raw, pickled, or cooked by roasting them in the oven or sautéed on the stove. Like regular radishes, this variety does not have to be peeled before eating. Just as with all root vegetables, be sure to give them a good rinse and wash away any dirt.

    Ingredients & Substitutions

    For the Watermelon Radish Salad

    Watermelon salad ingredients displayed on wooden board in small bowls.

    In addition to the radishes, here are other key ingredients that offer complementary flavors and textures:

    • Cheese - I used feta, but crumbled goat cheese, shredded parmesan, asiago, or gouda would be tasty options too. Omit cheese entirely to make the salad vegan.
    • Crunch - Use any kind of nuts or seeds to add a little more crunch and flavor. I chose toasted walnuts along with pomegranate arils for another pop of color. You can also add thinly sliced English cucumber for more crisp freshness.
    • Fresh Herbs - Mild chives and parsley made their way to the platter here. Thyme, marjoram or cilantro would be good choices as well.

    For the Orange Vinaigrette

    Citrus dressing ingredients displayed on wooden board along with satsuma mandarin oranges.

    All you need is a small bowl and a whisk, or mason jar, to combine this vinaigrette to perfection.

    • Fresh orange juice or lemon juice
    • Apple cider
    • Apple cider vinegar, white balsamic vinegar or champagne vinegar
    • Olive oil
    • Honey or maple syrup
    • Dijon mustard or Creole mustard

    Assembling Tips

    The key to making this watermelon radish salad is slicing the radishes razor thin. The quickest and easiest way to do that is with a mandoline, which will ensure the slices are uniform in thickness. I found 1/16th of an inch to be the ideal setting. But if you’re confident wielding a sharp knife, go for it!

    Close up of watermelon and purple daikon radishes sliced paper thin.

    Place the thin slices of radishes in a large bowl and toss with just enough vinaigrette to coat but not soak. Let the radishes marinate 10-15 minutes if you have time.

    Once your salad toppings are ready, simply arrange the marinated radish slices on a platter and start sprinkling! Adjust the amounts of the toppings as you see fit and season to taste with kosher salt and black pepper. Just let the beauty of the radishes shine. Hope you enjoy!

    Close up of winter radish salad sprinkled with walnuts, feta and pomegranate arils.

    Recipe FAQs

    What to look for when buying watermelon or purple daikon radishes?

    The radishes should feel firm and heavy for their size, which can range from 2-4 inches in diameter. The skin should not be cracked. And, avoid radishes that feel spongy when gently squeezed.

    How long will winter radishes last?

    Radishes should be stored in the fridge in a brown bag, not an airtight container. And, unlike other varieties, winter radishes will keep for 3-4 weeks.

    Can you eat watermelon radish leaves?

    Yes! The entire plant is edible including the greens. But their texture is coarse, so they don't work well in a salad unless they're young and small. These greens are better cooked in soups and stews like kale, swiss chard and mustard greens.

    Healthy Soups to go with this Watermelon Radish Recipe!

    There is a lot of indulging and imbibing this time of year so here are some delicious and healthy options to counterbalance the splurges.😉

    • Creamy Vegan Carrot Ginger Soup with Curry
    • Roasted Cauliflower Potato and Beet Soup
    • Moroccan Butternut Squash Stew with Quinoa
    • Creamy Turmeric Cauliflower Soup (Vegan + GF)

    🌟Love the recipe? Please leave a 5-star rating in the recipe card and/or a review in the Comments section below!

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    📋 Recipe Card

    Razor thin slices of watermelon and purple radishes made into a delicious salad topped with chives, feta and walnuts.

    Watermelon and Purple Daikon Radish Salad

    This bright and beautiful salad of watermelon and purple daikon radishes is marinated in an orange vinaigrette then topped with feta, shallots, toasted walnuts, pomegranate arils and fresh herbs. A delicious, eye-catching side perfect for any holiday buffet!
    5 from 1 vote
    Print Pin Rate
    Course: Salad, Side Dish
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 127kcal
    Author: Kim Peterson

    Equipment

    • Handheld mandoline
    • Mixing bowls

    Ingredients

    Dressing

    • 1 medium orange , zest and juice
    • ¼ cup apple cider vinegar
    • 2 tablespoons apple cider
    • 1 tablespoon maple syrup or honey
    • 1 teaspoon Dijon or Creole mustard
    • ¼ cup extra-virgin olive oil
    • Kosher salt and black pepper
    • Freshly ground nutmeg, to taste

    Salad

    • ½ pound watermelon and purple radishes , cut into 1/16 – inch slices
    • ¼ cup feta cheese , crumbled
    • ¼ cup toasted walnuts , chopped
    • 2 tablespoons shallots , minced
    • 2 tablespoons pomegranate arils
    • 1 tablespoon fresh herbs (chives, parsley, or thyme), finely chopped

    Instructions

    Dressing

    • Place the first 6 ingredients in a mason jar. Cover tightly with lid and shake vigorously until well combined.
    • Season to taste with salt and pepper, and freshly grated nutmeg.
    • Vinaigrette will last up to 1 week in the refrigerator. Let sit at room temperature 15 minutes before using.

    Salad

    • Place radish slices in a large bowl and pour in enough vinaigrette to coat without soaking. Gently toss. Let marinate 10-15 minutes. Set aside. Reserve remaining dressing for when serving or another use.
    • Meanwhile, toast the walnuts if they’re not already, and prep the remaining ingredients.
    • After radishes marinate, arrange them on a platter. Sprinkle the feta, walnuts, shallots, pomegranate arils, and fresh herbs over the radish slices.
    • Garnish with extra parsley, if desired. Serve with extra vinaigrette on the side. Enjoy!

    Notes

    *Any leftover salad should be covered in an airtight container and refrigerated up to 3 days.

    Nutrition

    Serving: 1 serving | Calories: 127kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Cholesterol: 6mg | Sodium: 96mg | Potassium: 201mg | Fiber: 2g | Sugar: 7g | Vitamin A: 136IU | Vitamin C: 19mg | Calcium: 62mg
    Tried this recipe? Pin it for Later!Mention @giveitsomethyme or tag #giveitsomethyme!

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    Kim | Creator and Author of Give it Some Thyme

    Welcome! I'm Kim - author, recipe developer, and food photographer behind Give it Some Thyme. Here you'll find wholesome, classic and contemporary recipes that make memorable meals every home chef can prepare. Pull up a chair!

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