Watermelon radish is usually peeled before serving, exposing the crisp pink-magenta texture and mild to sweet peppery flavours. Served raw, used as hors d’oeuvres, as a complement to salads and sandwiches and falafels or diced for use in soups and stews. The color of the inner flesh makes it an attractive sliced radish for an appetizer tray or for sandwiches. This radish is sometimes cooked like a turnip, creamed and served as a side dish, sautéed and braised, served as a vegetable dish, or added to stir-fry dishes.
Make the most colourful slaw salad with it’s light, crunchy, and refreshing taste – just the sort of thing for a light lunch. Watermelon Radish, Red Meat Radish or Xinlimei is utterly flexible. Start with a base of cabbage (half a head, whatever colour cabbage I have), watermelon radish, carrots, and an english cucumber. This shredded makes a very large bowl of salad good for four or five people. Add a bit of scallion, onions, cilantro, or rice noodles (cook them for a few minutes, then run them through cold water, as you would pasta). All the vegetables get cut into thin slivers or shredded and mixed up in a large bowl with the dressing, which is made with 1 part olive oil to 1 part vinegar, along with a dash of dry mustard, salt, honey, lemon juice, herbs, or whatever whimsy calls you for the day. How about some lightly toasted, husked sunflower seeds? I found most of the ingredients in my CSA box this week, and was so thrilled. You must give it a go.
I found an amazing Watermelon Radish Chip recipe. If you are curious to try, go to this site: #mce_temp_url#