This Watermelon Radish Slaw recipe came about this winter when 1) we ran out of cabbage and 2) we still had PLENTY of watermelon and daikon radishes to eat up. Necessity breeds invention, and the Perkins’ family needed their coleslaw!
Using Samin Nosrat’s Classic Southern Slaw recipe from Salt, Fat, Acid, Heat, I simply switched out the shredded cabbage for a combination of shredded watermelon and daikon radishes. And we liked it! For those who try to eat seasonally, I hope you appreciate this in-between-winter-spring-seasons slaw. Enjoy!
Photo credit: Allyssa McAley
Watermelon Radish Slaw
- 1 food processor with grating attachment or hand grater
- 1 cutting board
- 1 chef's knife
- 1 colander
- 1 slotted spoon
- 1 small red onion thinly sliced
- 1/4 cup lemon juice
- 1.5 pounds watermelon and/or daikon radishes trimmed
- 1/2 pound carrots trimmed
- 2 tsp kosher salt more to taste
- 1/2 cup mayonnaise
- 1 tsp sugar
- Toss sliced red onions with lemon juice. Set aside for 20 minutes.
- Set up grater attachment on food processor. If needed, cut radishes and carrots to fit grater attachment. Grate radishes and carrots. Place grated radishes and carrots in colander. Sprinkle with 1 tsp kosher salt. Set aside.
- Combine mayonnaise, sugar, radishes, carrots, and 1 tsp kosher salt in large bowl. Using slotted spoon, pick out sliced onions and add to bowl. Taste. Add lemon juice from onions and salt as needed.