Watermelon Radish Slaw with Goat Cheese
A refreshing, modern slaw that celebrates the beautiful pink and white stripes of watermelon radishes. Thinly sliced radishes are tossed with tangy goat cheese, fresh mint, and a bright lime vinaigrette—a simple, elegant side that works beautifully alongside roasted vegetables or as a component of a composed salad.
- Prep
- 16 min
- Cook
- —
- Wait
- 1 min
- Total
- 17 min
- Makes
- 4 side servings (about 1.5 cups each)
Steps
Before you start
- Read through the recipe—this is a quick assembly and best served immediately
- Prep all ingredients before you begin: slice radishes, zest and juice limes, crumble goat cheese, tear mint
- Use a mandoline slicer if you have one for the most elegant, paper-thin radish slices
Prepare the radishes
- Trim the stems and root ends from the watermelon radishes.
- Using a mandoline slicer (careful of your fingers—use the guard) or a sharp knife, slice the radishes as thinly as possible, about 1/8 inch (3 mm) thick.
- The thinner you slice them, the more elegant the presentation and the better they'll soften slightly in the vinaigrette.
- Place the sliced radishes in a large shallow bowl or on a serving platter.
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Ready when: Radishes are uniformly thin and translucent at the edges
Tip: Use a mandoline for the most consistent, paper-thin slices. If you don't have one, use a vegetable peeler or slice very carefully with a sharp knife.
Make the lime vinaigrette
- In a small bowl, whisk together the olive oil, red wine vinegar, lime juice and zest, sea salt, and freshly ground black pepper.
- Whisk until emulsified.
- Taste and adjust seasoning as needed—the dressing should be bright and slightly acidic, with no harsh edge.
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Ready when: Dressing is combined and slightly emulsified
Combine and dress the slaw
- Pour the lime vinaigrette over the sliced radishes and toss gently but thoroughly, coating all the slices evenly.
- Let the slaw sit for 1 minute for the radishes to soften slightly and absorb some of the dressing.
- Scatter the crumbled goat cheese over the top, then sprinkle with the torn fresh mint.
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Ready when: Radishes are evenly coated with dressing and mint is distributed throughout
Tip: Don't dress the slaw too far in advance, as the radishes will begin to lose their crispness if they sit for more than 10 minutes.
Garnish and serve immediately
- If using, scatter the roughly chopped roasted pistachios and pumpkin seeds over the top of the slaw for added crunch and elegance.
- Serve immediately, while the radishes are still crisp and the goat cheese is cold and creamy.
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Tip: The radishes will remain crisp for about 20–30 minutes after dressing. If preparing ahead, keep components separate and assemble just before serving.
Good to know
Tips
- A mandoline slicer is your best tool for this recipe—it creates the uniformly thin slices that make the slaw elegant and allow the radishes to soften just slightly without becoming mushy. If you don't have one, use a sharp knife and take your time.
- The key to this slaw's success is the contrast between crisp radishes and cold, creamy goat cheese, so serve it immediately after assembly and on chilled plates if possible. Warm plates will wilt everything.
- Watermelon radishes are mild and slightly sweet, so they pair beautifully with acidic vinaigrette and sharp cheeses. Avoid heavy mayo-based dressings that would overpower their delicate, buttery flavor.
- For a composed salad, serve this slaw on a bed of peppery arugula or mixed greens with dollops of goat cheese, then drizzle everything with the lime vinaigrette for an elegant light lunch.
Make ahead
Components can be prepped separately up to 4 hours ahead: slice and refrigerate radishes in a damp paper towel to keep them crisp; make the vinaigrette and chill in a jar; crumble cheese and store covered. Assemble within 30 minutes of serving for maximum crispness.
Storage & reheating
This slaw is best eaten fresh and does not keep well. Leftover dressed slaw can be refrigerated for up to 1 day in an airtight container, but the radishes will become softer and lose their crunch. Do not freeze. This is served cold and does not reheat well.
Substitutions
- goat cheese, chilled → Feta cheese, crumbled, or ricotta salata, shaved. Feta will be slightly saltier and more tangy; ricotta salata is firmer and works beautifully for shaving or crumbling.
- red wine vinegar → Sherry vinegar or champagne vinegar. Either option will provide similar acidity and a slightly more delicate, refined flavor.
- watermelon radishes → Daikon radishes or red radishes. Daikon will be milder and crunchier; red radishes will be peppier. Both require no cooking and work beautifully sliced thin.
- fresh mint leaves → Fresh basil or cilantro. Basil adds a sweet, peppery note; cilantro adds brightness and pairs beautifully with the lime and goat cheese.
