An heirloom variety of Chinese daikon, this delicacy goes by many names — watermelon radish, xin li mei, and beauty heart. Why? Because no single name could do it justice! Its size, coupled with its white/pale green exterior, immediately lets you know that this is not your average radish. Still, the real treat awaits. Slice one open and you’ll be greeted by a gorgeous pink interior that looks more like candy than a veggie.
Fittingly, watermelon radishes are sweet and mild, with just a tiny hint of pepper. With a well-balanced flavor profile, they’re perfect for all sorts of raw, pickled, and cooked preparations.
Come explore nature’s candy with one of our favorite rad dishes.
1 apple (Honeycrisp or similar) sliced
1 large watermelon radish sliced
3 bundles of mint, leaves only
2 cilantro diced
2 napa cabbage sliced
1/4 red onion finely diced
3 olive oil
2 honey or agave
1 lemon juice
1 rice wine vinegar
1 sesame seeds
Fresh ground black pepper to taste
In a bowl, add honey and lemon juice. Use a fork or whisk to combine.
Drizzle in olive oil, stirring continuously. Once fully emulsified, add rice wine vinegar, sesame seeds, salt, and pepper to taste.
In a large mixing bowl, add sliced apples, watermelon radish, mint, cilantro, onion, and napa cabbage. Toss to combine.
Drizzle dressing over the mix and toss to fully coat in the dressing.