The first radishes of the season are ready to eat! And what lovely timing, because the crisp, slightly earthy bite of radish goes so nicely with a warm summer-y evening. In this simple salad, the thin, spicy slivers of radish contrast against the soothing crispness of cucumber, and a tangy-sweet rice vinegar dressing gives it all a slightly pickled effect.
Using a mandoline (or a grater that slices super thin), slice six radishes into paper-thin slices. Do the same to a cucumber, until you have equal amounts of cucumber and radish. In a medium bowl, stir together 1/3-ish cup rice wine vinegar and 2 tsp-ish fine sugar, until the sugar is dissolved. Toss the radish and cucumber slices thoroughly in the dressing, and let them sit in the fridge for a half hour or so, so they pickle slightly.
On a gardening side-note, these are the radishes we planted on June 5. Sure enough, these Territorial Seed Co radishes were ready in 28-32 days. These are the Easter Egg IIs, and they come in red, white and purple. We’ll be sowing another batch this weekend!
- 6 radishes
- 1 cucumber
- rice wine vinegar