Cucumber and radish soak up the flavors of soy sauce, sesame oil, toasted garlic and chili paste. Fresh mint joins the party. Happy dances all around.

Source: Midwest Living

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Credit: Blaine Moats

Recipe Summary

hands-on:
15 mins
total:
30 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, combine olive oil and garlic. Cook and stir over medium until garlic is lightly browned. Immediately strain garlic from oil and cool oil to room temperature; set both aside.

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  • Using a mandoline, thinly slice cucumbers lengthwise and radishes crosswise; place in a colander. Sprinkle sliced vegetables with kosher salt; let stand 15 minutes to drain. Lightly pat vegetables with paper towels.

  • Once oil has cooled, place it in a large bowl along with the vinegar, chili paste, soy sauce and sesame oil. Whisk dressing to combine. Add salted cucumber mixture and the mint; toss to coat. Sprinkle fried garlic slices over top of salad and, if desired, sprinkle with additional mint.

GEAR TIP

Mandolines quickly slice and shred produce into uniform, extra-thin pieces. Most can be adjusted for different cuts. Be sure to follow safety directions carefully—they’re super sharp!

Nutrition Facts

106 calories; fat 8g; saturated fat 1g; carbohydrates 8g; mono fat 5g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 2g; vitamin a 392.9IU; vitamin c 13.4mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 140mg; folate 29.8mcg; sodium 497mg; potassium 361mg; calcium 52mg; iron 1.4mg.
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