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Watermelon Radish Tacos | She Paused 4 Thought

Watermelon Radish Mini Tacos

Course Vegetarian appetizer
Servings 6
Author Chef Tom Fraker of Melissa's Produce


  • ½ Melissa's Kool Cabbage or Napa cabbage, shredded
  • ¼ red onion diced small
  • 2 each purple yellow and orange baby carrots, tops removed; halved lengthwise; sliced thin
  • 4 tablespoons seasoned rice vinegar
  • 1 pinch kosher salt
  • 1 pinch freshly ground pepper
  • 1 Melissa's watermelon radish sliced very thin
  • 1 small bunch fresh cilantro chopped fine
  • 2 fresh limes cut into small wedges
  • 20 to othpicks


  1. Place the cabbage, red onion and carrots in individual bowls and add equal amounts of the rice vinegar. Season them with the salt and pepper and toss. Place equal amounts of the cabbage, onion and carrots onto each of the radish slices. Add the cilantro, fold them in half and secure with a toothpick. Serve with the lime wedges.