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Triple Crunch Asian Salad

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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Bowls of salad with watermelon radishes.

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: 31 minute
  • Yield: 2 servings 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: Asian


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



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)


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


  • 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

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.


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