Sunday, May 15, 2016

Cucumber and Radish Salsa

While I know little about Ayurvedic food preparations, it doesn't take that kind of specialized knowledge to know that cooling fresh salads or salsas are necessary to balance out the spicy richness of certain dishes. I created this one for the tofu peanut satay featured in last week's post. And it was a match made in heaven, even for those who think they don't like radishes!

While basil is the herb featured here, feel free to substitute cilantro or parsley or Thai basil if you can find it.

Cutting the vegetables in different shapes was an aesthetic call; some people might go for all the same shape just for ease of slicing.

The dressing on this is really up to you; add more vinegar if you like or more sesame oil. What is listed is really just my preferences.

Asian Cucumber and Radish Salsa
(serves 2-3)

1 cucumber, peeled and sliced in quarters
4-6 radishes, washed and sliced in matchstickes
1 shallot, minced
10 leaves basil, minced
1 tablespoon of rice vinegar
3 teaspoons toasted sesame oil

Combine all and toss well. Season with salt and pepper and serve.


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