There isn't too much to say about this; it's a quick and easy fairly traditional Chinese salad... perfect in both the making and the eating for long hot days in the garden, which is definitely what's on the agenda at the moment. Radishes should be out and about; cucumbers will still be greenhouse ones but nothing wrong with that. Cilantro coming up like the weed that it is.
4 servings
40 minutes - 10 minutes prep time
10 to 15 radishes (1 bunch)
2 or 3 small greenhouse cucumbers
1 teaspoon sugar
2 teaspoons soy sauce
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
a little chile-garlic sauce, to taste, optional
a few sprigs of cilantro to garnish
Wash and trim the radishes and cucumbers, and slice them (or break them into chunks, by smashing them lightly with the bottom of a glass). Put them in a serving bowl.
Mix the sugar, soy sauce, sesame oil, and vinegar (and chile-garlic sauce, if using) in a small bowl until the sugar is dissolved, then pour it over the salad. Let sit for 30 minutes before serving. Sprinkle with a little chopped cilantro if you like it.
Last year at this time I made Tofu & Mushroom Patties.
Posts
No comments:
Post a Comment