Watermelon Radish Salad with Asian Vinaigrette
A quick, easy, and beautiful side salad
Ingredients
- 1 medium watermelon radish peeled if desired, very thinly sliced
- 1 medium English cucumber thinly sliced into round slices
- 1/4 cup thinly sliced red onion more or less to taste
Dressing
- 1/4 cup rice vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon honey
- 1/8 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: 41kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 91mgPotassium: 212mgFiber: 1gSugar: 6gVitamin A: 82IUVitamin C: 8mgCalcium: 24mgIron: 0.4mg
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