Radish Salad with Citrus Dressing Image

Radish Salad with Citrus Dressing

Make this Tonight - "Date Night Duck "

Prep Time
Cook Time


Radish Salad

  • 2 medium-size watermelon radish
  • 1 Daikon radish
  • 1 bunch Radish, about 5 to 6 pieces
  • 2 orange
  • 2 tablespoons chopped chive

Citrus Dressing

  • ¼ cup rice vinegar
  • 2 tablespoons fresh orange juice
  • 3 tablespoons sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • Salt and pepper to taste


Radish Salad

  1. Wash all the radishes, and peel the skin off from watermelon radish and daikon radish.
  2. Slice the larger size radishes into very thin strands. Use the teeth-looking attachment from the Mandoline slicer or slice the radish into thin discs, and then slice them into thin strands.
  3. Slice the small radish into thin rounds and combine all radishes in a large salad mixing bowl.
  4. Remove peels and membrane from the oranges with a paring knife, exposing the juicy flesh. Now you have 2 “peeled” orange balls in front of you.
  5. Use the small paring knife to cut between the connecting membranes with “V” shaped cut, harvest the segments of the orange.
  6. Segment the oranges over a bowl, so all the juices drip into it, and use it for the dressing later.

Citrus Dressing

  1. In a small bowl, mix rice vinegar, sugar, orange juice, salt, and sesame oil together; make sure the sugar is completely dissolved.
  2. Add the toasted sesame seeds.
  3. Dress the bowl that's filled with radishes with the citrus dressing.
  4. Season with salt and pepper.
  5. Toss in the orange segments, and garnish the whole salad with chopped chives.