Recipe courtesy of Heirloom Market BBQ
Show: Unique Eats
Episode: Hotlanta
Print
Total:
8 hr 45 min
Active:
15 min
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 
  • 1 cup sugar 
  • 1/2 cup rice wine vinegar 
  • 10 small red radishes, sliced thinly 

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. 

Cook's Note

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Greek Feta and Cucumber Salad

Recipe courtesy of Michael Symon

Pickled Cucumber Salad with Red Onions and Feta

Recipe courtesy of Kelsey Nixon

Cucumber Jalapeno Margarita

Recipe courtesy of Michael Symon

Ginger and Cucumber Juice

Recipe courtesy of Ching-He Huang

Cucumber Kimchi

Recipe courtesy of Esther Choi

Mexican Cucumber Martinis

Recipe courtesy of Marcela Valladolid

Wedge Salad

Recipe courtesy of Tiffani Thiessen

Carrot Salad

Recipe courtesy of Bobby Flay

Potato Salad

Recipe courtesy of Patti LaBelle

On TV

Trending Videos

So Much Pretty Food Here