Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by SALLY MARTINY
MARTINY.SALLY@epamail.epa.govRadish Cucumber SaladIngredients (use vegan versions): 2 parts vinegar
1 part water (or sherry, if you like)
1 part soy sauce (I use tamari -- I like the deeper flavour - you can also use salt to taste if you prefer a cleaner color to the dressing)
1-2 drops of toasted sesame oil (for flavour - its worth it)
sugar to taste
(Optional - a scrape of fresh ginger livens it up, but can overwhelm the other tastes. Be careful with it.)
Directions:Adjust the parts until the dressing is to your liking. I like it fairly vinegary. The amount will depend on how much vegetable you are dressing.
Radishes: trim and slice thinly. The Chinese lightly smash the radish slices (I use the bottom of a heavy glass), thus the salad is called Smashed Radishes (great name for getting kids to try it).
Cucumbers: trim and slice thinly. I like to score the cucumber before slicing it, to give it an interesting design.
I usually put the radishes or cucumbers (or combined) in a plastic bag and pour the dressing over. This way I can get the air out of the bag and not worry about having to turn the veggies while they marinate. Refrigerate for at least an hour. (Longer is okay, but the veggies will look darker the longer they sit in the soy sauce dressing.)
I take this to lunch as a relish/salad when I'm tired of dill pickles and pickled carrots. I like the heat of the radishes.
