Radish and cucumber salad |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I found this in an old cookbook. It is great on hot days. Ingredients:
16 -20 radishes |
1/2 cucumber |
1/2 cup sugar pea pods |
1 tablespoon salt |
4 tablespoons rice vinegar |
2 teaspoons sugar |
1/2 teaspoon salt |
2 tablespoons low sodium soy sauce |
1/4 teaspoon sesame oil |
Directions:
1. Wash and slice radishes thinly.
2. Remove ends of the cucumber and peel then quarter lengthwise.
3. Cut out the seedy center.
4. Cut into 2 inch long pieces.
5. Cut the tips off the sugar peas and cut into fourths.
6. Put all ingredients into a bowl and sprinkle with salt.
7. Meanwhile put vinegar, sesame oil and soy in a small pan and bring to a boil.
8. Remove from heat add sugar and stir till dissolved.
9. Let cool.
10. Rinse vegetables in cold running water and drain thoroughly.
11. When sauce is cool, add to vegetables and place in refrigerator for at least 1/2 hour.
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