Don’t throw away those vegetable greens! Carrot greens are herby and taste of carrots, radish greens are bold and earthy, and chicory is refreshingly bitter. This salad is both gorgeous and delicious. The tartness of the pickled radish and the bitterness of the greens are perfectly balanced with the fresh herbs and the creamy sweetness of the cashew dressing. Thinly sliced, watermelon radish creates a beautiful plate that your guests won’t quickly forget.

Serves | 4 to 6 |

Quick Pickled Watermelon Radishes

  • 3 medium Watermelon radishes
  • 1 cup white vinegar
  • 1/3 cup water
  • 2 Tbsp sugar
  • 3 Tbsp kosher or sea salt
  • 2 Tbsp fresh herbs

Vegan Cashew Dressing

  • 1½ cups raw cashews, soaked for at least 1 hour
  • 1 lemon, juiced
  • ¼ cup apple cider vinegar
  • ¼ cup sunflower or olive oil
  • 3 Tbsp agave nectar
  • 2 cloves garlic
  • 1 Tbsp kosher or sea salt
  • 1 Tbsp fresh dill
  • ¼ cup water, for blending

Salad

  • ½ cup very coarsely chopped carrot tops
  • ½ cup very coarsely chopped radish greens
  • ½ cup very coarsely chopped chicory
  • 1 Tbsp chopped fresh dill
  • 1 Tbsp chopped fresh parsley

| Preparation – Pickled Watermelon Radishes | Using a mandoline, slice the radishes as thinly as possible. Place in a bowl or jar. Place all other ingredients in a saucepan and heat until salt and sugar are dissolved. Pour the liquid over the radishes and let sit at room temperature for at least 30 minutes before serving. If not serving immediately, cover and place in the refrigerator for up to 3 weeks.

| Preparation – Vegan Cashew Dressing | Drain soaked cashews and discard water. Place all ingredients in a blender or food processor and blend until perfectly smooth. If needed, add more water to reach the desired consistency. Place dressing in refrigerator for at least 1 hour to cool and thicken.

| Preparation – Salad | Mix carrot tops, radish greens, chicory, dill and parsley in a bowl and toss with 3 to 4 Tbsp of cashew dressing. Place 5 pickled Watermelon radish slices on each plate in a fan shape. Top with dressed salad and garnish with another slice of pickled radish.

Note: The pickling solution used on the radishes is fairly universal – use it to pickle almost anything (beets, green beans, carrots, cauliflower, tomatoes). For a fun variation you can wedge the radish instead of slicing, so they actually look like miniature pieces of watermelon.

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