How long has it been since I posted a recipe? Too long, clearly.
Travel, work and a busy schedule of triathlon training have kept me from blogging, but today I come to you with a salad that celebrates one of the underrated wonders of the spring season: the radish.
I found some lovely red radishes at the farmer’s market last weekend — tender and almost sweet with a gentle peppery bite. Though perfectly nice just rolled in salt and popped in the mouth, I thought they’d make a pretty addition to the dinner plate.
Et voila! … this side salad for our pork saté. We served it with a delicious spicy peanut sauce, but I thought that would mess up the plate, so I left it off for the photo.
Thai-Style Cucumber-Radish Salad (Serves 3)
1/4 cup rice wine vinegar
1 tsp fish sauce (optional)
1-2 tsp honey
1 Tbsp vegetable oil
8-10 radishes, thinly sliced
1 medium cucumber, peeled and thinly sliced
1 green onion (white and green parts) thinly sliced
1/2 teaspoon red pepper flakes
10 basil leaves
10 mint or cilantro leaves (optional)
- In a mixing bowl, whisk together vinegar, fish sauce (if using) and honey. Drizzle in the oil while whisking.
- Add radish slices, cucumber slices, green onion and pepper flakes. Toss to coat with the dressing.
- Chop or tear basil and mint/cilantro into pieces and sprinkle over the salad. Serve immediately.
Though we served it with pork skewers, I think this salad would be just right with all kinds of grilled/broiled things: steaks, chicken, vegetables… even fish.
Quite a nice addition to a grilling/picnic line-up. And with summer’s precious grilling weekends now trickling away, I think we’ll definitely make this one again in the near future.