Cucumber Radish Salad

Name: Cucumber Radish Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons fine sea salt; 3 kirby cucumbers, sliced 1/4 inch thick; 1 pound daikon radishes, julienned; 1 cup sugar; 1/2 cup rice wine vinegar; 10 small red radishes, sliced thinly

Recipe courtesy of Heirloom Market BBQ

Show: Unique Eats

Episode: Hotlanta

Cucumber Radish Salad

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

128

Total Fat

0

Saturated Fat

0

Carbohydrates

32

Dietary Fiber

2

Sugar

28

Protein

1

Cholesterol

0

Sodium

522

Total: 8 hr 45 min (includes brining and marinating times)
Active: 15 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

128

Total Fat

0

Saturated Fat

0

Carbohydrates

32

Dietary Fiber

2

Sugar

28

Protein

1

Cholesterol

0

Sodium

522

Total: 8 hr 45 min (includes brining and marinating times)
Active: 15 min

Ingredients

2 tablespoons fine sea salt

3 kirby cucumbers, sliced 1/4 inch thick

1 pound daikon radishes, julienned

1 cup sugar

1/2 cup rice wine vinegar

10 small red radishes, sliced thinly

Directions

Toss the salt and cucumbers together in a medium bowl and let brine until wilted, about 30 minutes. Rinse under cold water and drain as much water from the cucumbers as possible.
In a medium bowl, add the cucumbers, daikon, sugar, vinegar and red radishes, combining with your hands until all the sugar dissolves. Refrigerate overnight before serving.