This Bashed
Cucumber & Radish Salad was simple to do but very tasty.
Ingredients:
English cucumber
Radishes
Rice wine vinegar – 2 tsp
Salt 1 tsp
Sugar 2 tsp
Grated ginger 1 tsp
Sesame oil/Garlic oil
Black sesame seeds (I didn't have any so left them out)
Method:
Put the vinegar, salt, sugar and ginger into a bowl and
mix.
Peel the cucumber long ways but in alternating stripes. Halve the cucumber and scoop out the seeds
with a spoon. Chop into largish pieces.
Bash the cucumber firmly but not too hard on the cut
side– the pieces will split. Beware of
pieces flying out onto the floor – and no, I didn't put them back.
Add the bashed cucumber to the bowl of dressing. Stir and leave it in the fridge for at least
20 minutes.
After that there will be more dressing because of the
water drawn out of the cucumber. Add
halved radishes and a teaspoon full of sesame oil/ mixed with a little garlic
oil. Mix it all together.
I didn't have any black sesame seeds so I just popped a
dill frond on top.
Did you like the pretty label on the Margaret River chardonnay...
Ohhh with radishes so fresh right now (our spring), this recipe is perfect! I happen to have some black sesame seeds on hand!
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