Crispy and fresh this Sesame Cucumber Radish salad takes only 10 minutes to prepare. Excellent for a last minute side dish on a hot summer night.
We like to serve ours with BBQ’d Teriyaki Chicken or Salmon. It’s also great with cold sliced leftover chicken for lunches the next day.
Sesame Cucumber Radish Salad
Crispy cucumbers and radishes tossed in a tangy sesame flavoured vinaigrette. Perfect side dish for grilled teriyaki chicken or salmon.
Ingredients
- 1 English cucumber thinly sliced (see note)
- 1 cup red radish thinly sliced (see note)
- 1/4 cup red onion thinly sliced into half moons
- 1/4 cup rice wine vinegar
- 1 Tbsp white sugar up to 2 Tbsp
- 1 tsp roasted sesame oil
- 1/4 tsp sea salt
- 1/8 tsp ground white pepper
- 1 Tbsp roasted sesame seeds
Instructions
- Wash but don’t peel the cucumber. Trim off radish leaves peel and halve the red onion.
- Using a mandolin or a very sharp chefs knife thinly slice cucumbers, radish and red onion into a large mixing bowl. Toss well.
- Add rice wine vinegar, sugar and sesame oil to the cucumber mixture. Season with salt and pepper. Taste and adjust seasonings as needed. Sprinkle with toasted sesame seeds. Let salad sit at least 10 minutes, but longer is better.
Notes
Notes: Using a mandolin is recommended, but not 100% necessary. You can use a very sharp chefs knife and a little practice to cut the thinnest slices possible. And honestly, sometimes I like a thicker cut. You do you!
The more they marinate the softer the cucumbers become and the more melded the flavour. For me an hour is perfect.
