Cucumber Radish Salad

Recipe courtesy Heirloom Market BBQ
Show: Unique Eats Episode: Hotlanta
TOTAL TIME: 8 hr 45 min
Prep: 15 min
Inactive Prep: 8 hr 30 min
Cook: --
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 tablespoons fine sea salt
  • 3 kirby cucumbers, sliced 1/4 inch thick
  • 1 pound daikon radishes, julienned
recipe tools

Directions

Toss the salt and cucumbers together in a medium bowl and let brine until wilted, about 30 minutes. Rinse under cold water and drain as much water from the cucumbers as possible.

In a medium bowl, add the cucumbers, daikon, sugar, vinegar and red radishes, combining with your hands until all the sugar dissolves. Refrigerate overnight before serving.

Notes

Cook Notes: The salad will keep for up to 2 weeks in the refrigerator.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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