Cucumber and Pickled Radish Salad
This simple and refreshing Cucumber and Pickled Radish Salad is perfect for summer entertaining! Pickling your own radishes (or any vegetable for that matter) has never been easier. It adds a tang and brightens up any dish. Plus, it’s just one more way to eat your veggies! Bonus: the brine for pickling is made with vinegar which helps to lower blood glucose during meals. This is especially helpful when trying to lose weight, manage diabetes, and for overall health when considering insulin resistance.
This one is a spring and summer favorite!
Buon Appetito!
Cucumber and Pickled Radish Salad
Yields 10 servings
INGREDIENTS
1 large watermelon radish, both ends trimmed, cut into thin rounds
5 radishes, stems and both ends trimmed, thinly sliced
1.5 english cucumber, peeled (you don’t need to if organic) and thinly sliced on a mandolin the long way to create ribbons
1/2 cup distilled white vinegar
1/2 cup water
1 tablespoon kosher salt
1 tablespoon regular cane sugar or granulated sugar (can substitute honey, using 3/4 of a tablespoon
2 bay leaves
1 tablespoon whole black peppercorns
5 tablespoons sesame oil
Fresh Chopped mint for garnish
FRESH dill for garnish
optional: sprinkle of sesame seeds
QUICK PICKLE
Place sliced Radishes in a heatproof jar or bowl with the bay leaf and peppercorns.
Heat vinegar, water, sugar, and salt in a small pan until the mixture comes to a boil and the salt and sugar are dissolved and stir.
Pour the mixture over the radishes, Push the radishes down until completely submerged. Add more water if needed.
Allow the watermelon radishes to rest in the fridge for 20 minutes. The longer the better but not necessary.
PREPARATION
Place cucumber ribbons at the base of a serving platter
drizzle sesame oil over the cucumber ribbons
with a tablespoon, take 5 tablespoons worth of brine (avoid scooping the peppercorns) from the pickled radishes and drizzle over cucumber ribbons
Take tongs and lay radishes over the cucumber ribbons
top with dill, mint, and sesame seeds