Cucumber and Radish Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Michael Lindley, Public House, Chattanooga: Cucumbers are great in picnic food, something you can take with you anywhere. Ingredients:
1 1/2 cups unseasoned rice vinegar |
1/2 cup distilled white vinegar |
1 teaspoon coriander seeds |
1 teaspoon fennel seeds |
1/8 teaspoon ground turmeric |
2 whole allspice |
1 bay leaf |
1 bunch radishes, stemmed and quartered |
6 cups 1/2-pieces peeled cucumber |
1 small vidalia onion, thinly sliced |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour vinegar mixture over. Chill for at least 5 hours and up to 1 week.
2. Before serving, add cucumber; let sit for 2530 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.
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