Triple Crunch Asian Salad
Easy,  Our Favorites,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Triple Crunch Asian Salad

/ 16 Comments
Jump to Recipe·Print Recipe

Watermelon radishes add a splash of color to this crisp, refreshing salad.

Last week, I introduced you to Dumplingpalooza with these Deep Fried Roasted Garlic Mac & Cheese Dumplings. They’re pure evil in the best possible (cheese-filled, carb-laden) way.

When me and my friend Joanne were planning our recipe list, we had intended to make 4 different types of dumplings. But alas, after making a batch of our own dumpling wrappers plus stuffing, baking and deep-frying about a hundred other dumplings, we were too burnt out in the mood for something a bit lighter.

And that’s how this recipe was born.

Triple Crunch Asian Salad

We used the rest of the choy sum from the mac & cheese dumplings along with some watermelon radishes that I had picked up at my local Farmers Market and a can of water chestnuts that I had in the pantry.

Ha… “pantry” makes it sound like I have actual storage space. Definitely not the case. But I digress…

This salad totally hit the spot. The dressing has a sweet-and-salty balance that’s perfumed with lime and sesame. The watermelon radishes were just sooooo pretty, and the crunchiness of all 3 salad components really woke us up after going into a dumpling coma.

You know, just in time to make MORE dumplings for dessert. We don’t go around calling just anything a “palooza”, after all!

Print

Triple Crunch Asian Salad

Print

Description

Watermelon radishes add a splash of color to this crisp, refreshing salad.

Scale

Ingredients

For dressing:

  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon honey
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice

For salad:

  • 4 cups choy sum or baby bok choy stems, chopped
  • 1 (8-ounce) can water chestnuts, roughly chopped
  • 2 watermelon radishes, quartered and thinly sliced (about 1 cup)

Instructions

  1. In a large bowl, whisk together dressing ingredients. Add choy sum, water chestnuts and watermelon radishes and toss until evenly coated. Enjoy!

Notes

A Big Flavors from a Tiny Kitchen + Eats Well With Others Collaboration

Recipe Card powered by

Need more dumpling action? Head over to Joanne’s blog to see what she has to say about the Baked Purple Yam + Sweet Potato Dumplings with Peanut Sauce that we made that day. Because we don’t deep-fry all.of.the.things, just most.of.the.things…

Baked Purple Yam + Sweet Potato Dumplings with Peanut Sauce

16 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆