2 tablespoons fine sea salt
3 kirby cucumbers, sliced 1/4 inch thick
1 pound daikon radishes, julienned
1 cup sugar
1/2 cup rice wine vinegar
10 small red radishes, sliced thinly
The salad will keep for up to 2 weeks in the refrigerator.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
30-Minute Dinner Recipes