How long has it been since I posted a recipe? Too long, clearly.
Travel, work and a busy schedule of triathlon training have kept me from blogging, but today I come to you with a salad that celebrates one of the underrated wonders of the spring season: the radish.
I found some lovely red radishes at the farmer's market last weekend — tender and almost sweet with a gentle peppery bite. Though perfectly nice just rolled in salt and popped in the mouth, I thought they'd make a pretty addition to the dinner plate.
Et voila!... this side salad for our pork saté. We served it with a delicious spicy peanut sauce, but I thought that would mess up the plate, so I left it off for the photo.
Thai-Style Cucumber-Radish Salad (Serves 3)
1/4 cup rice wine vinegar
1 tsp fish sauce (optional)
1-2 tsp honey
1 Tbsp vegetable oil
8-10 radishes, thinly sliced
1 medium cucumber, peeled and thinly sliced
1 green onion (white and green parts) thinly sliced
1/2 teaspoon red pepper flakes
10 basil leaves
10 mint or cilantro leaves (optional)
1. In a mixing bowl, whisk together vinegar, fish sauce (if using) and honey. Drizzle in the oil while whisking.
2. Add radish slices, cucumber slices, green onion and pepper flakes. Toss to coat with the dressing.
3. Chop or tear basil and mint/cilantro into pieces and sprinkle over the salad. Serve immediately.
Though we served it with pork skewers, I think this salad would be just right with all kinds of grilled/broiled meats: steaks, chicken... even fish.
Quite a nice addition to a grilling/picnic line-up. And with summer's precious grilling weekends now trickling away, I think we'll definitely make this one again in the near future.