Watermelon Radish Salad with Sesame Ginger Dressing

Steps

1. 1

   Toast the sesame seeds

   • Pour 3 tablespoons (30 g) sesame seeds into a dry skillet over medium heat.
   • Toast for 2–3 minutes, stirring constantly with a wooden spoon or spatula, until fragrant and golden but not dark brown.
   • Transfer to a small plate and let cool completely while you prepare the other components.
   • The seeds will crisp up as they cool.

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   Ready when: Seeds are golden and fragrant, not darkened or smoking

   Tip: Watch closely—sesame seeds can burn quickly. If the pan becomes too hot, slide it slightly off heat for a few seconds.

2. 2

   Prepare the ginger dressing

   • In a small bowl, combine 3 tablespoons (45 ml) rice vinegar, 1 tablespoon (9 g) minced fresh ginger, 1.5 tablespoons (23 ml) toasted sesame oil, and 0.5 tablespoon (8 ml) honey.
   • Whisk vigorously with a fork or whisk for about 1 minute until the honey fully dissolves and the oil and vinegar are emulsified into a smooth, uniform liquid.
   • Season with a small pinch of kosher salt to taste.

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   Ready when: Honey fully dissolved; dressing is smooth and creamy without separated pools of oil

   Tip: Whisk from the bottom of the bowl to create an emulsion. If oil separates after sitting, whisk again before using.

3. 3

   Prepare the watermelon

   • Cut the chilled watermelon in half, then into quarters.
   • Use a sharp knife to remove the rind from each quarter in downward strokes, following the natural curve of the fruit.
   • Slice the flesh into 1-inch cubes or thin wedges, discarding any large seeds you encounter.
   • You should have about 1.5 lbs (680 g) of prepared fruit.
   • Place the watermelon in a large mixing bowl.

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   Ready when: All rind removed; fruit is cut into uniform 1-inch pieces

   Tip: Keep the watermelon chilled right up to serving. A cold, firm watermelon cuts cleanly; a warm one releases more juice and falls apart.

4. 4

   Slice the radishes

   • Trim both ends of the watermelon radish or daikon radish with a sharp knife, then peel the thin outer skin with a vegetable peeler or knife.
   • Using a mandoline slicer on the thinnest setting, or a very sharp knife held at a low angle, slice the radish into paper-thin rounds or half-moons.
   • Aim for slices almost transparent—thin enough to bend slightly without breaking.
   • Add the sliced radish to the bowl with the watermelon.

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   Ready when: Radish slices are translucent or nearly so, bending without shattering

   Tip: A mandoline is ideal for even slices, but be careful of your fingertips—use the hand guard or a folded kitchen towel. If using a knife, a gentle rocking motion produces thinner, more uniform slices than pushing straight down.

5. 5

   Dress and toss the salad

   • Pour the prepared ginger dressing over the watermelon and radish in the large bowl.
   • Using two spoons or your hands (clean hands work best), gently toss the salad for 30–45 seconds, lifting and turning the fruit and vegetables carefully to coat everything evenly with dressing.
   • Move slowly to avoid breaking up the watermelon cubes.
   • The bowl should have a light coating of dressing and no large pooled puddles at the bottom.

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   Ready when: All watermelon and radish pieces are evenly coated; no visible dry spots or large pools of dressing

   Tip: Toss just enough to coat. Over-handling breaks the watermelon and releases excess juice. If you need to assemble more than a few minutes early, toss the components separately and combine just before serving.

6. 6

   Finish and rest the salad

   • Scatter the cooled toasted sesame seeds evenly over the salad.
   • If using mint, tear or leave the leaves whole and scatter them across the top; if using scallions, sprinkle the thinly sliced green parts over the salad.
   • Season lightly with kosher salt and freshly ground black pepper to taste—start with a small pinch of salt and a few grinds of pepper, then taste and adjust.
   • Let the salad sit at room temperature for 5 minutes, undisturbed, so the flavors meld and the salad becomes lightly juicy.

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   Ready when: Mint and scallion fragrance noticeable; a thin layer of juice visible at the bottom of the bowl

   Tip: Add sesame seeds only just before serving so they remain crisp. If making ahead and need to hold the salad longer than 15 minutes, keep the seeds in an airtight container and add them only when ready to serve or eat.