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.

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!

Triple Crunch Asian Salad

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

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

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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…

Laura @MotherWouldKnow

April 23, 2015 at 10:07 pm Reply

I love the flavors in this salad. I’ve been obsessed by radishes lately, though I haven’t had the watermelon radishes you used – will have to find them. I haven’t seen them in local groceries, but maybe an Asian grocery?

BigFlavorsFromATinyKitchen

April 30, 2015 at 8:51 pm Reply

Thank you so much, Laura! I found the radishes at the farmers market, but for sure Asian grocery stores would have them when they’re in season. They always make me smile when I cut into them and see that vibrant color!

Mary Ellen

April 23, 2015 at 11:43 pm Reply

This sounds so good and I love this combination of flavors. So pretty too!

BigFlavorsFromATinyKitchen

April 30, 2015 at 8:51 pm Reply

Thanks so much, Mary Ellen!

Michelle Blackwood

April 24, 2015 at 1:27 am Reply

I love everything about this salad, the colors, vegetables and the flavor combination!

BigFlavorsFromATinyKitchen

April 30, 2015 at 8:52 pm Reply

Pretty food just tastes better, right? 🙂

Kaitie Lawlor

April 24, 2015 at 6:46 am Reply

What a pretty looking salad! It’s sounds really good as well don’t get me wrong, buts it’s just as appetizing to look at. Great pictures!!

BigFlavorsFromATinyKitchen

April 30, 2015 at 8:59 pm Reply

Thank you so much for the kind words! And it’s totally true – you eat with your eyes first. Colorful food can be so delicious 🙂