Spicy Asian-Inspired Cucumber Radish Salad
This crisp salad combines cooling cucumbers and peppery radishes with a tangy, spicy dressing that’ll wake up your taste buds. It’s the kind of refreshing side dish that cuts through rich meals and works great with grilled meats or noodle bowls.
The vegetables need time to absorb the flavors, so plan ahead. You’ll get better results if you let it marinate for a few hours.
Getting the Right Texture from Your Vegetables
Salt draws out excess water from cucumbers and radishes, which prevents your salad from getting watery and helps the dressing penetrate better. Don’t skip this step or rush it – the vegetables need at least 30 minutes to release their moisture.
Pat the salted vegetables completely dry with paper towels before adding the dressing. Any remaining water will dilute the flavors you’re building. English cucumbers work best here because they have fewer seeds and less water than regular cucumbers.
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Spicy Asian-Inspired Cucumber Radish Salad
Equipment Needed
- Large mixing bowl
- Fine-mesh strainer
- Small whisk
- Mandoline or sharp knife
Instructions
- Salt vegetables: Slice cucumbers and radishes into thin rounds, about 1/8-inch thick. Place in a large bowl and toss with kosher salt. Let sit for 30 minutes to draw out moisture.
- Drain and dry: Drain vegetables in a fine-mesh strainer and rinse briefly with cold water. Pat completely dry with paper towels and return to the clean bowl.
- Make dressing: Whisk together rice vinegar, soy sauce, sesame oil, honey, chili garlic sauce, grated ginger, and minced garlic in a small bowl until honey dissolves completely.
- Marinate salad: Pour dressing over vegetables and toss well. Cover and refrigerate for at least 2 hours or up to 8 hours, stirring once halfway through.
- Add garnishes: Just before serving, add green onions, toasted sesame seeds, and cilantro. Toss gently and taste for seasoning. The salad should be tangy, slightly spicy, and well-balanced.
Nutrition Facts
Per Serving (1 serving)
