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PREP
COOK
INACTIVE
10 min
0 min
10 min
TOTAL TIME
20 min
COOKING METHOD(S):
No-Cook
A Short Rest Seasons the Vegetables
English cucumber and radish have different kinds of crunch, which is exactly why they work so well together. The cucumber is cool and juicy; the radish brings peppery snap. A clean rice-vinegar dressing slips into both without coating them in anything heavy. Give the vegetables a short rest and they begin seasoning themselves while staying crisp.
I like this beside rich or spicy food, where a cold, acidic bite can reset your palate before you go back for more.
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Cucumber & Radish Rice Vinegar Salad
CATEGORY:
Salads
SERVINGS
6
+
-
SERVING SIZE
1 cup
INGREDIENTS
1
English Cucumbers
1 bunch
Radishes
4
Scallions, aka Green Onions
1/4 cup
Rice Vinegar
1 Tbsp
Agave Nectar (see substitution notes for alternatives)
1 tsp
Sesame Oil
1/2 tsp
Kosher Salt
1 Tbsp
Sesame Seeds
INSTRUCTIONS
Thinly slice the cucumber, radish and green onion.
Whisk the dressing ingredients together in a small bowl.
Taste the dressing and adjust the balance of salt, acid and sweetness.
Add enough dressing to lightly coat the salad and toss well.
Allow to chill in the refrigerator and marinate for at least 10 minutes.
