RADISH AND CUCUMBER SALAD

SERVE THIS SIDE SALAD AS PART OF A JAPANESE-INSPIRED DINNER WITH BAKED, BBQ’D OR GRILLED MACKEREL, SARDINE OR SAURY, BROWN RICE AND A BOWL OF MISO SOUP!
East Van Kitchen's Radish + Cucumber Salad: tangy Asian-inspired salad with green onions, rice vinegar, sesame oil and sesame seeds.
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OLIVE OIL AND RICE VIN DRESSING

Our simple Olive Oil and Rice Vinegar Dressing for tangy salads! Checkout our post on Making Salad Dressings!

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Ingredients

  • olive oil
  • rice vinegar
  • soy sauce
  • maple syrup (honey works too)
  • sesame oil

Instructions

  1. Pour a few good splashes of olive oil into a jar, blender or mini food processor.
  2. Add a good splash of rice vinegar- you want to have a ratio of about 3 parts oil to 1 part vin.
  3. Add a splash of soy sauce and a little splash of maple syrup to take the acid edge off.
  4. Add a few drops of sesame oil for scent.
  5. Seal your jar and shake, or whiz with a blender, submersion blender or mini food processor.
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RADISH AND CUCUMBER SALAD

A fresh and crunchy side salad that goes great with a baked mackerel or saury and a bowl of brown rice as part of our Japanese Night!

SERVES 2-4

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Ingredients

  • 1 cucumber
  • a bunch of radishes
  • a handful of chives or 2-3 green onions
  • 1 Thai chili
  • sesame seeds

Instructions

  1. Thinly slice cucumber, radishes and chives or green onions. You can use a food processor with the slicing blade if you have one. Quarter the veg before slicing if you want to make it more like a salsa!
  2. Finely dice chili.
  3. Throw everybody in a salad bowl and toss in OLIVE OIL AND RICE VIN DRESSING.
  4. Sprinkle with sesame seeds.

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