Radish and Cucumber Salad
Number of servings : Prep time: Cooking time: Type of meal : | Salads | Salads Special diet : Ingredients
Number of servings :
Type of meal : | Salads | Salads
Special diet :
1 large white radish, peeled
1 medium cucumber
16 medium red radishes, thinly sliced
1⁄2 cup (40 g/2 oz) chopped fresh parsley
1⁄2 cup (30 g/1 oz) chopped chives
Garnish with mung bean sprouts
1 tbsp white wine vinegar
1 tbsp lemon juice
3 tbsp canola or peanut oil
Salt and freshly ground black pepper
- Using a vegetable peeler or sharp knife, cut white radish into very thin curls. Place in a colander, sprinkle with salt and leave to drain for 15 minutes. Rinse and pat dry with paper towel.
- Peel away thin strips the length of the cucumber to create a striped effect. Slice cucumber very thinly; arrange on individual plates or a serving platter. Place red and white radishes on top of cucumber slices.
- To make vinaigrette, whisk vinegar, lemon juice, oil and salt and pepper to taste in a bowl. Drizzle over radishes. Top with chives and mung bean sprouts.
Imported on 2011-01-20 20:26:46 — Original ID:4258