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  • Writer's pictureYiannoulla Burness


Updated: Sep 14, 2023

Salad is a part of my daily food intake, and I am always looking for new vegetables to try. I was excited at our local market to find organic watermelon radish. They are an heirloom variety of Chinese daikon radish and get the name Watermelon due to their bright pink interior and green skin.

The watermelon radish is the star of this dish. Unlike some radish I have tried this variety has a somewhat sweet and peppery taste and is supper crunchy.

EQUIPMENT: 1 medium size mixing bowl, 1 med-large serving platter


TUSCAN KALE: is one of many varieties of kale. This variety is in abundance at the moment in my garden. It belongs to the cruciferous family its green leaves being full of

nutrients such as calcium, iron, vitamin C and K that help prevent various health problems.

CARROT: another great vegetable with many health benefits rich in vitamins, minerals and fibre.

CAPSICUM/BELL PEPPER: are high in vitamin C as well as other vitamins and minerals

WATERMELON RADISH: high in antioxidants, nutrients, vitamins and minerals

FRENCH BREAKFAST RADISH: high in antioxidants, nutrients, vitamins and minerals

SNOW PEAS: a good source of fibre, packed with vitamin A and C, iron and potassium

EDAMAME: rich in vitamins and minerals, a good source of protein

PURPLE ONION: containing powerful antioxidants

CHIVES: boosts heart and bone health

LEMON: has high amounts of vitamin C


100g or a small bunch of Tuscan kale (or any variety of kale or other leafy green)

1 medium size carrot julienned

1 small capsicum julienned (colour of choice I used yellow and orange)

1 medium size watermelon radish julienned

2 French breakfast radish sliced

6 large snow peas julienned

1/2 cup Edamame

1/4 Cup finely minced purple onion

1 tablespoon chives finely chopped for garnish (optional)


Juice of 1/2 a medium size lemon

1 tablespoon extra virgin olive oil (or hemp or flax oil)

(oil is optional leave out if you don't use oil)

1 teaspoon apple cider vinegar (optional)

1/4 teaspoon salt


*Wash kale leaves and chop finely with a sharp knife

*prepare the remainder of vegetables as outlined in the recipe

* make the dressing


*Arrange kale leaves around the edge of a serving platter

*Place the rest of ingredients into a mixing bowl except the chives

* Drizzle with dressing and toss to coat. Arrange slaw mix in the centre of platter.

*Garnish with finely chopped chives

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