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!
Print
OLIVE OIL AND RICE VIN DRESSING
Our simple Olive Oil and Rice Vinegar Dressing for tangy salads! Checkout our post on Making Salad Dressings!
Ingredients
- olive oil
- rice vinegar
- soy sauce
- maple syrup (honey works too)
- sesame oil
Instructions
- Pour a few good splashes of olive oil into a jar, blender or mini food processor.
- Add a good splash of rice vinegar- you want to have a ratio of about 3 parts oil to 1 part vin.
- Add a splash of soy sauce and a little splash of maple syrup to take the acid edge off.
- Add a few drops of sesame oil for scent.
- Seal your jar and shake, or whiz with a blender, submersion blender or mini food processor.
Print
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
Ingredients
Scale
- 1 cucumber
- a bunch of radishes
- a handful of chives or 2-3 green onions
- 1 Thai chili
- sesame seeds
Instructions
- 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!
- Finely dice chili.
- Throw everybody in a salad bowl and toss in OLIVE OIL AND RICE VIN DRESSING.
- Sprinkle with sesame seeds.
