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Crisp Cucumber Radish Salad

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“From Canadian Living, September 2011. This cool, refreshing salad makes a great side dish for grilled fish or chicken on a sultry summer night.”
READY IN:
5mins
SERVES:
4
YIELD:
1 1 salad
UNITS:
US

Ingredients Nutrition

  • 1 English cucumber
  • 1 carrot
  • 1 cup radish, thinly sliced
  • 13 cup white onion, thinly sliced
  • 3 tablespoons vegetable oil
  • 4 teaspoons rice wine vinegar
  • 1 teaspoon brown sugar, packed
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 14 teaspoon hot pepper sauce

Directions

  1. Halve cucumber lengthwise; seed and thinly slice crosswise. Place in bowl.
  2. Peel and halve carrot; thinly slice crosswise and add to cucumber. Add radish and onion. (We used fresh mushrooms instead of onion).
  3. Whisk together oil, vinegar, sugar, soy sauce, sesame oil and hot pepper sauce; add to cucumber mixture and toss to coat. (We left out the sugar and used tahini as a substitute for the sesame oil).

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