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5
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7
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Watermelon Radish Salad with Asian Vinaigrette
A quick, easy, and beautiful side salad
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course:
Salad
Cuisine:
Asian
Servings:
4
servings
Calories:
41
kcal
Author:
Anne Danahy, RD
Ingredients
1
medium
watermelon radish
peeled if desired, very thinly sliced
1
medium
English cucumber
thinly sliced into round slices
¼
cup
thinly sliced red onion
more or less to taste
Dressing
¼
cup
rice vinegar
½
teaspoon
sesame oil
1
tablespoon
honey
⅛
teaspoon
kosher salt
or to taste
about 10 Thai basil leaves
thinly sliced
Instructions
Place the radish, cucumber, and onion slices into a mixing bowl.
Combine the rice vinegar, sesame oil, honey, and salt in a small bowl. Stir well to combine and pour the dressing over the vegetables.
Toss lightly to combine. Sprinkle with sliced basil leaves
Serve immediately.
Notes
If Thai basil isn't available, substitute about 5 leaves of Italian basil
Nutrition
Calories:
41
kcal
|
Carbohydrates:
9
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
0.2
g
|
Sodium:
91
mg
|
Potassium:
212
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
82
IU
|
Vitamin C:
8
mg
|
Calcium:
24
mg
|
Iron:
0.4
mg