CUCUMBER AND WATERMELON RADISH SALAD

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Cucumber and Watermelon Radish Salad image

A good buddy of mine and someone I cook with frequently is very comfortable cooking Japanese-inspired food. This is a recipe I picked up from him several years ago and make all the time for friends and family. The preparation is simple, and the flavors are fresh and bold. I think you're going to love adding this to your salad repertoire.

Provided by Marc Murphy

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon la-yu (Japanese chile oil)
2 hothouse cucumbers, split in half lengthwise and cut into medium dice but uneven pieces
2 medium watermelon radishes, peeled, halved and thinly sliced on a mandoline
2 tablespoons toasted sesame seeds (see Cook's Note)

Steps:

  • Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
  • Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
  • Garnish with the toasted sesame seeds and serve.

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