I regularly make this salad at retreats that I’m catering for and I’m always surprised at how quick the bowl contents disappears!!
The Asian-style sesame dressing is full of flavour and could be used for stir-fries or a marinade for fish also.
I love the sharp taste that radishes provide combined with the milder flavour of cucumber. Try and use the freshest of both you can find as the cucumber will go very limp with the dressing otherwise.
Radishes are great to add crunch, colour and a serious burst of flavour raw to any salad. You can also roast them in the oven where their flavour mellows a little.
This salad is also delicious served alongside my Paprika Roasted Parsnip & Broccoli traybake.
Serves 4 as a side.
- 10 radishes, topped and tailed
- 1/2 cucumber, halved lengthways and de-cored
- 1/2 red chilli, deseeded and thinly sliced
- 1 tbsp fresh mint, chopped
- 2 tbsp black or white sesame seeds
- 1 tbsp white rice wine vinegar or 1/2 tbsp apple cider vinegar
- 1 tbsp soy or tamari sauce
- 1 tbsp toasted sesame oil or regular olive/rapeseed oil
- Thinly slice the radishes and cucumber with a large sharp knife or a mandolin if you have one (mind your fingers if using the mandolin!!).
- Place the radishes, cucumber and chilli in a mixing bowl. Add the remaining ingredients and mix well together.