Date: Fri, 29 Jul 94 12:28:00 EDT
From: SALLY MARTINY (MARTINY.SALLY@epamail.epa.gov)
Radish Cucumber Salad
2 parts vinegar
1 part water (or sherry, if you like)
1 part soy sauce (I use tamari -- I like the deeper flavour - you
can also use salt to taste if you prefer a "cleaner" color to the
dressing)
1-2 drops of toasted sesame oil (for flavour - it's worth it)
sugar to taste
(Optional - a scrape of fresh ginger livens it up, but can
overwhelm the other tastes. Be careful with it.)
Adjust the parts until the dressing is to your liking. I like it
fairly vinegary. The amount will depend on how much vegetable
you are dressing.
Radishes: trim and slice thinly. The Chinese lightly smash the
radish slices (I use the bottom of a heavy glass), thus the
salad is called "Smashed Radishes" (great name for getting kids
to try it).
Cucumbers: trim and slice thinly. I like to score the cucumber
before slicing it, to give it an interesting design.
I usually put the radishes or cucumbers (or combined) in a
plastic bag and pour the dressing over. This way I can get the
air out of the bag and not worry about having to turn the veggies
while they marinate. Refrigerate for at least an hour. (Longer
is okay, but the veggies will look darker the longer they sit in
the soy sauce dressing.)
I take this to lunch as a relish/salad when I'm tired of dill
pickles and pickled carrots. I like the heat of the radishes.
kwvegan vegan