Cucumber and Radish SaladSang An
Michael Lindley, Public House, Chattanooga: "Cucumbers are great in picnic food, something you can take with you anywhere."
Recipe information
Yield
Makes 7 cups
Ingredients
1 1/2 cups unseasoned rice vinegar
1/2 cup distilled white vinegar
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/8 teaspoon ground turmeric
2 whole allspice
1 bay leaf
1 bunch radishes, stemmed and quartered
6 cups 1/2-pieces peeled cucumber
1 small Vidalia onion, thinly sliced
2 tablespoons olive oil
Salt and pepper
Preparation
Step 1
Bring first seven ingredients to a simmer in a small saucepan. Place radishes in a heatproof container; pour vinegar mixture over. Chill for at least 5 hours and up to 1 week.
Step 2
Before serving, add cucumber; let sit for 25-30 minutes. Transfer to a large bowl; stir in onion and olive oil. Season with salt and pepper.
