Triple Crunch Asian Salad
Easy,  Meatless (Vegetarian and Vegan),  Our Favorites,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Triple Crunch Asian Salad

/16 Comments

This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!

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
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

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

Description

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

Scale

Ingredients

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!

Notes

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

Keywords: lime, honey, rice vinegar, Asian salad

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

16 Comments

Leave a Reply

Your email address will not be published.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