Crispy cucumbers and radishes tossed in a tangy sesame flavoured vinaigrette. Perfect side dish for grilled teriyaki chicken or salmon.
Keyword Cucumber Salad
Prep Time 10minutes
1English cucumberthinly sliced (see note)
1cupred radishthinly sliced (see note)
1/4cupred onionthinly sliced into half moons
1/4cuprice wine vinegar
1Tbspwhite sugarup to 2 Tbsp
1tsproasted sesame oil
1/8tspground white pepper
1Tbsproasted sesame seeds
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: 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.