Have you ever fallen in love with a food before you even tried it? I have been on the lookout for this gorgeous little radish for about 2 years now.

One spring morning, a few years back, while dinking around wasting time on the computer…I saw the most beautiful vegetable on the face of the earth (that might be a little over the top). It has a light green outside, and on inside—stunning rose flesh— similar color to a watermelon.

watermelon radishesNow, if you know me, you understand why I got so crazy excited about this seemingly ordinary food…I have a passion for beautiful food, anything colorful and out of the ordinary, and I love it when my plate is transformed into a piece of art.

And yes, I might just be a tad OCD…

I could only imagine, what could be done with this little beauty, and I looked…all summer at the farmer’s market…and never found my beloved watermelon radish. Last week I picked up my usual order through Market Day Foods(a local online market for local producers), I had ordered a few different things; honey crisp apples, a chicken, ground bison, onions, daikon radishes, and garlic.

And it was only today I cut into one of the radishes, and to my surprise, it was my long lost watermelon radish!

I practically peed my pants as I pranced around the house rejoicing…

and then I made this salad!


And DAMN, it was worth the wait!

Thanks to Field Day Farms for making my dream come true!

Watermelon Radish & Carrots with Sesame Viniagrette

Serves: 4
Prep time:
Total time:

  • 2 large watermelon radishes, sliced thinly, and cut in half into half circles
  • 1 large carrot, cut into matchsticks
  • 3 TBS apple cider vinegar, or white wine vinegar
  • 1 Tbs caramelized garlic olive oil(or add 1 tsp garlic powder to the dressing)
  • 1 tsp sesame oil
  • 1 tsp fish sauce or tamari
  • 2 tsp white or black sesame seeds
  • salt and black pepper to taste

  1. Put your radish slices and carrot matchsticks in a medium sized bowl.
  2. Whisk vinegar, olive oil, garlic powder(if using), sesame oil, fish sauce in a small bowl or cup, until it starts to emulsify.
  3. Pour your dressing over the vegetables. Mix, add sesame seeds and season with salt and pepper.




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