Cucumber and Watermelon Radish Salad

Name: Cucumber and Watermelon Radish Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 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)

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Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 to 6 servings

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.

Level: Easy

Total: 30 min
Active: 15 min

Yield: 4 to 6 servings

Ingredients

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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)

Directions

Special equipment:

a mandoline

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.

Cook’s Note

To toast sesame seeds, place the sesame seeds in a dry saute pan and into an oven preheated to 350 degrees F. Bake, checking often to make sure they don't burn, for 3 to 5 minutes.