A crisp, refreshing salad of thinly sliced cucumbers and radishes tossed in a light rice vinegar dressing with fresh herbs.
8
servings
Ingredients
- 4 medium cucumbers, thinly sliced
- 12 radishes, thinly sliced
- 0.5 cups red onion, thinly sliced
- 4 tablespoons rice vinegar
- 2 tablespoons olive oil
- 2 teaspoons honey
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 4 tablespoons fresh dill or mint, chopped
- 2 teaspoons toasted sesame seeds
Steps
1
Combine the vegetables: In a large bowl, combine 4 medium cucumbers, thinly sliced, 12 radishes, thinly sliced, and 0.5 cups red onion, thinly sliced.2
Make the dressing: In a small bowl, whisk together 4 tablespoons rice vinegar, 2 tablespoons olive oil, 2 teaspoons honey, 1 teaspoons salt, and 0.5 teaspoons black pepper until well combined.3
Dress the salad: Pour the dressing over the vegetables and toss gently to coat evenly.4
Let it rest: Let the salad sit for 5 minutes 05:00
to allow the flavors to meld.5
Garnish and serve: Top with 4 tablespoons fresh dill or mint, chopped and 2 teaspoons toasted sesame seeds just before serving.
Notes
Salting the cucumber slices for 10 minutes and patting them dry before assembling helps draw out excess water, keeping the salad crisp rather than watery. This salad is best enjoyed fresh but can hold in the fridge for a few hours without getting soggy.