I could have sworn I'd posted this already! Everyone I serve it to loves this recipe.
Lee
Smashed Radishes and Cucumbers
This may be served as either an appetizer or a salad
Lee Fraser (QSis)
Ingredients
20 radishes
1 1/2 English cucumbers
¼ - ½ teaspoon salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 teaspoons brown sugar
2 clove garlic, minced
1 teaspoon salt
2 teaspoons sesame oil
Green onions, chopped, or left long, for garnish
Cooking Directions:
1. Wash and trim radishes. Lay each on its side, then crush by pounding firmly once or twice with the side of a cleaver or the bottom of a glass. (The radishes should split open, but not break in two.)
2. Sprinkle radishes with salt and let stand 5 to 10 minutes.
3. Wash, but don’t peel English cucumber. Cut into bite-sized chunks, on the diagonal. Note: If using regular cucumbers, peel them.
4. Rinse, and then drain radishes. Transfer to a bowl.
5. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes and cukes, and toss gently. Refrigerate, covered, only to chill (about 20 minutes).
6. Garnish with green onion
Lee
Smashed Radishes and Cucumbers
This may be served as either an appetizer or a salad
Lee Fraser (QSis)
Ingredients
20 radishes
1 1/2 English cucumbers
¼ - ½ teaspoon salt
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 teaspoons brown sugar
2 clove garlic, minced
1 teaspoon salt
2 teaspoons sesame oil
Green onions, chopped, or left long, for garnish
Cooking Directions:
1. Wash and trim radishes. Lay each on its side, then crush by pounding firmly once or twice with the side of a cleaver or the bottom of a glass. (The radishes should split open, but not break in two.)
2. Sprinkle radishes with salt and let stand 5 to 10 minutes.
3. Wash, but don’t peel English cucumber. Cut into bite-sized chunks, on the diagonal. Note: If using regular cucumbers, peel them.
4. Rinse, and then drain radishes. Transfer to a bowl.
5. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes and cukes, and toss gently. Refrigerate, covered, only to chill (about 20 minutes).
6. Garnish with green onion
