Cucumber Radish Salad with Sesame Dressing

• •1 piece English cucumber (thinly sliced or julienned)
• •2 piece Radishes (thinly sliced)
• •1 small piece Green onion (thinly sliced)
• •3 tsp Toasted sesame seeds (for garnish)
• •2 tsp Rice vinegar
• •3 tsp Soy sauce (or tamari for gluten-free)
• •1 tsp Toasted sesame oil
• •1 tsp Honey or maple syrup
• •Pinch to taste Fresh ginger (grated (optional))

Instructions

1. 1

   Prepare the vegetables: Thinly slice the English cucumber and radishes (a mandoline works great for even slices). Thinly slice the green onion and set all vegetables aside.

2. 2

   Make the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, toasted sesame oil, honey (or maple syrup), and grated ginger (if using) until the dressing is well combined.

3. 3

   Combine and serve: In a small bowl, combine the sliced cucumbers, radishes, and green onion. Pour the prepared dressing over the vegetables and toss gently to coat. Garnish immediately with toasted sesame seeds and serve.

Chef's Tips

• 💡For extra crispness, you can soak the sliced cucumbers and radishes in ice water for 10-15 minutes before assembling the salad. Drain very well before dressing.
• 💡Add a tiny pinch of red pepper flakes to the dressing for a subtle kick.
• 💡This salad is best enjoyed fresh. If preparing ahead, keep the dressing separate and toss just before serving to prevent the vegetables from becoming soggy.