Fresh radishes and cucumbers are typically used as toppings on tacos to add a crunchy texture, and as a cool reprieve to a hot salsa. I have always marveled at how such a small garnish can have such an impact on the final flavor and texture of a dish. Here I take them one step farther and combine them for a crisp and refreshing salad.
Ingredients
- 2 bunches fresh radishes, trimmed and cut into thin wedges
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 English cucumber, sliced in half lengthwise then crosswise into ¼-inch slices
- 3 tablespoons lime juice (from 2 to 3 limes)
- ¼ bunch cilantro (about 12 sprigs)
How to Make It
- Place the radishes in a bowl and sprinkle the sugar and salt over them. Toss well. Allow the radishes to sit for 1 hour. Drain the radishes in a colander and rinse with cold water. If time permits, refrigerate before serving. Season and Serve
- Toss the radishes with the cucumbers and drizzle with the lime juice. Place the vegetables on a serving dish and garnish by tucking the cilantro stems under one side.
