- Hide menu
There is a fine balance between sweet, sour, and spicy in this delicious salad. Which lands perfectly on thee ole’ tasting pallet.
When it comes to selecting cucumbers, I recommend using English cucumbers because they have fewer seeds. Often you will hear people complain that cucumbers cause gas and burping. The cause of this is the seeds found in cucumbers. So if you do need to use regular cucumbers and if they do cause you some “tummy” troubles, you still can go ahead and use them, just scrape the seeds out before you put them in the salad.
Radishes come in all sort of colors, shapes, and sizes. They can be perfectly round, oblong, large and small. They can be polished and glossy, or dull and mate colored. They come in hot pink, purple, fluorescent green, and white. If you are lucky enough to find all the different colored ones, use those for this salad to add a rainbow splash of color.
Some people can’t tolerate the heat found in radishes. If this is you, peel the radishes. The spiciness is mostly found their skins. The sad part is that you will be stripping away the color for this salad. Another technique is to cut both ends off of the radish. Holding the radish firmly make several vertical cuts in the radish, creating a grid patter, making sure not to cut all the way through the radish. Just do this on one end. Place the cut radishes into a bowl of ice water and slide into the fridge for about one hour. The longer the radishes sit in the cold water the milder their taste will become.
Also remember, the heat of radishes varies from bunch to bunch. Th flavor is tell-tale of their growing time, if they are too hot that usually means that they were picked too late or developed too slowly. So, as a good rule of thumb… taste them before using them. I hope you enjoy this simple, refreshing salad. Many blessings, amie sue
Makes 2 servings