I cannot image two veggies more distinct than cucumbers and radishes. Cucumbers are sweet and soothing. Radishes can wake the dead. Both have crunch it is true, but the cucumbers more quickly succumb to your bite. Radishes resist to the bitter end. Pun intended.
So, why not combine these two in a lovely salad. The recipe below calls for a Japanese style of presentation and includes some Asian flavor, of course: that teaspoon of dark sesame oil.
If you google for other recipes, you will find an abundance of alternatives you might consider. Red wine vinegar instead of rice wine vinegar. Omit the canola and sesame oils. Add some dill or mint. Increase the onion or omit it. Add some sliced almonds. This is one of those dishes where you literally have infinite options before you. And all will offer you the delightful crunch of cucumber and radish.
Japanese Style Cucumber and Radish Salad
Yield: serves 6
Ingredients:
- ½ sweet onion, thinly sliced
- 8 radishes, sliced
- 1 English cucumber, halved lengthwise and sliced
- ¼ cup rice wine vinegar
- 2 teaspoons canola oil
- 1 teaspoon dark sesame oil
- ¼ teaspoon salt
- ⅛ teaspoon crushed red pepper flakes
- 1 teaspoon sesame seeds, toasted
Preparation:
Combine onion, radishes and cucumber in a medium bowl. Combine vinegar and next 4 ingredients in a small bowl; stir until well blended. Drizzle vinegar mixture over cucumber mixture, tossing to coat.
Cover and chill 15 minutes.
Sprinkle with sesame seeds before serving.