Triple Crunch Asian Salad
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Triple Crunch Asian Salad

Published: April 23, 2015 / Updated: January 3, 2021 / 16 Comments
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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!

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Triple Crunch Asian Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli with Eats Well With Others
  • Prep Time: 10 minuts
  • Cook Time: 0 minutes
  • Total Time: 44 minute
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Asian
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Description

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

Ingredients

Scale

For dressing:

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

Keywords: lime, honey, rice vinegar, Asian salad

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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…

Baked Purple Yam + Sweet Potato Dumplings with Peanut Sauce

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