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    Home » Recipes » Salads

    Triple Crunch Asian Salad

    Modified: Feb 9, 2024 · Published: Apr 23, 2015 by Ashley

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    Jump to Recipe·Print Recipe·Leave a Review

    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

    📖 Recipe

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    Bowls of salad with watermelon radishes.

    Triple Crunch Asian Salad

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli with Eats Well With Others
    • Prep Time: 10 minuts
    • Cook Time: 0 minutes
    • Total Time: 0 hours
    • Yield: 2 servings
    • Category: Salad
    • Method: No Cook
    • Cuisine: Asian
    Print Recipe
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    Description

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


    Ingredients

    Scale

    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.
    2. Add choy sum, water chestnuts and watermelon radishes and toss until evenly coated. Enjoy!

    Nutrition

    • Serving Size:
    • Calories: 161
    • Sugar: 13.7 g
    • Sodium: 767.4 mg
    • Fat: 7.2 g
    • Saturated Fat: 1 g
    • Carbohydrates: 22.3 g
    • Fiber: 3.6 g
    • Protein: 4.8 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    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

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    Reader Interactions

    Comments

    1. Laura @MotherWouldKnow

      April 23, 2015 at 10:07 pm

      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?

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 8:51 pm

        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!

        Reply
    2. Mary Ellen

      April 23, 2015 at 11:43 pm

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

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 8:51 pm

        Thanks so much, Mary Ellen!

        Reply
    3. Michelle Blackwood

      April 24, 2015 at 1:27 am

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

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 8:52 pm

        Pretty food just tastes better, right? 🙂

        Reply
    4. Kaitie Lawlor

      April 24, 2015 at 6:46 am

      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!!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 8:59 pm

        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 🙂

        Reply
    5. Kristen Chidsey

      April 24, 2015 at 8:12 am

      Not only is this salad gorgeous, but I love everything about it....can't wait to try!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 8:59 pm

        Thanks so much, Kristen! I hope you enjoy it if you give it a try! 🙂

        Reply
    6. Laura T

      April 24, 2015 at 11:59 pm

      I am loving the serious crunch in this salad! And those watermelon radishes are adorable!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:00 pm

        Aren't they great? It's always such a pleasant experience cutting into those beauties! 🙂

        Reply
    7. Dorothy at ShockinglyDelicious

      April 25, 2015 at 10:51 am

      man do I want this for lunch today!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:00 pm

        I'd eat this for lunch almost any day! 🙂

        Reply
    8. Joanne (eats well with others)

      April 27, 2015 at 6:33 pm

      I have to admit, I was surprised at how much I loved this salad! It was definitely a much needed fresh bite after all that fried food!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:00 pm

        Yes! And before the final fried food course 😉

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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