Watermelon radishes derive their name purely from their appearance (rather than their taste). They are a type of daikon radish with a white exterior and red or pink interior. When cut in round slices, they look like a tiny slice of watermelon and will add color to any dish.
Ingredients
- 1 medium sized watermelon radish
- 3 small cucumbers (or 1 large)
- 1 large shallot
- 3 tablespoons mustard seeds
- 1 cup sweetened rice wine vinegar
- ¼ cup water
- ½ cup fresh micro greens
Preparation
Wash and dry radishes and cucumbers. Use a mandolin to slice the radish, cucumbers, and shallot, or use a sharp knife to slice ⅛ inch pieces. (In other words, the thinner the better! But still thick enough to hold its shape.)
In a medium jar or container mix the vinegar and water together. Place the sliced vegetables and mustard seeds into the vinegar mixture and make sure all the pieces are soaked. Let rest and cool in the fridge for at least 1 hour. (Note: the longer it sits, the more sour and pickled it will get.)
When ready to serve, layer the vegetables into a plate and top with micro greens.
