Recipe courtesy of Marc Murphy

Cucumber and Watermelon Radish Salad

Getting reviews...
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.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

Special equipment:
a mandoline
  1. Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
  2. Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
  3. 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.

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