Serves 6 - recipe adapted from epicurious.com
2/3 cup rice vinegar
1/4 cup sugar
1 teaspoon salt
2 pickling cucumber, halved lengthwise, thinly sliced crosswise
1 bunch thinly sliced radishes (I used 8)
1 1/2 cups matchstick-size strips scallions (about 6)-- I used 4 stalks from my bunch (see picture below)
Chili-lemon dressing - see recipe below
1 tablespoon chopped fresh mint
Mix first three ingredients in a large bowl to blend.
Add cucumbers and toss to coast.
Let stand 1 hour (I added the radishes too soon and had to dig them all out)
Drain cucumber mixture
Add radishes and green onions to cucumbers
Toss salad with Chili-Lemon Dressing.
Add mint
Chili-Lemon Dressing
1/4 cup fresh lemon juice -- I used 1 lemon and a couple of squirts from the lemon juice bottle
2 tablespoons lite soy sauce
1 tablespoon chili powder
1 tablespoon (packed) brown sugar
1 teaspoon minced garlic
Whisk all ingredients in medium bowl to blend. Season to taste with pepper. Be sure to cover (otherwise your fridge and freezer will smell like this salad) and refrigerate (can be made ahead). I let mine go overnight and it was delicious!
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