Fresh, vivid, and irresistibly crisp, this salad with watermelon radish and cucumber comes together in just 15 minutes. The radish’s peppery edge meets cool cucumber and herbs, all lifted by a citrus-honey dressing with Dijon mustard. A smart choice for a quick lunch or a clean, lively side dish.
Ingredients
- Watermelon radish — 300 g (10.5 oz)
- Cucumber — 200 g (7 oz)
- Carrot — 100 g (3.5 oz)
- Dill — 10 g (0.35 oz)
- Green onions — 15 g (0.5 oz)
- Lemon juice — 1 1/2 tbsp
- Olive oil — 2 tbsp
- Honey — 1 tsp
- Dijon mustard — 1/2 tsp
- Salt — 1/4 tsp
- Black pepper — 1/4 tsp
- Sesame seeds — 1 tbsp
Step-by-Step Recipe
- Peel the watermelon radish and slice it into thin rounds or julienne. Slice the cucumber into thin half-moons. Grate the carrot on the large holes of a box grater or cut it into julienne. Finely chop the dill and green onions.
- Make the dressing: whisk together the lemon juice, olive oil, honey, Dijon mustard, salt, and pepper until lightly emulsified.
- Combine the vegetables in a large bowl, add half the dressing, and toss gently. Taste and add the remaining dressing as needed.
- Scatter the sesame seeds over the salad, toss once more, and let it stand for 5 minutes so the flavors can settle together.
- Serve right away, or chill for 10–15 minutes for an even brighter, more refreshing bite.
Nutrition
| Calories | ≈ 190 kcal |
| Protein | ≈ 3.5 g |
| Fat | ≈ 15.5 g |
| Carbohydrates | ≈ 17.5 g |
| Dietary Fiber | ≈ 4.9 g |
| Sugars | ≈ 7 g |
| Sodium | ≈ 290 mg |
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Tips and Variations
- For extra crunch: swap the sesame seeds for a handful of toasted peanuts, cashews, or pumpkin seeds.
- Without honey: use maple syrup or date syrup instead; the dressing will still taste balanced.
- Radish varieties: if you can’t find watermelon radish, use daikon or black radish; if it tastes especially sharp, soak the slices in cold water for 10 minutes.
- Citrus swap: lemon juice can be replaced with lime juice or apple cider vinegar (1 to 1 1/2 tbsp).
- Protein boost: add slices of cooked turkey, chicken, or tofu for a more substantial lunch.
Frequently Asked Questions
- Can I make the salad ahead of time? Partly yes: prep the vegetables and keep them refrigerated separately from the dressing for up to 24 hours. Toss and dress just before serving.
- How can I reduce the radish’s sharpness? Soak the sliced radish in ice-cold water for 10–15 minutes, then dry it well — the flavor will soften and the crunch will sharpen.
- What can I use instead of Dijon mustard? Use regular yellow mustard, but reduce the amount to 1/3 tsp so it doesn’t overpower the salad.
- How long does the finished salad keep? Once dressed, it will keep for up to 12 hours in the refrigerator. For the best crunch, add the seeds and dressing just before serving.