“A cool summertime salad with ingredients from the Pacific rim. The salad has fresh herbs and a rice vinegar dressing. This salad can be served as an appetizer or a side dish. Use a mandolin to thin-slice cucumbers, radishes, and onion.” - by POTAGEKEMPCC
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
- Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
- Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.
Nutrition
Amount Per Serving (6 total)
- Calories
- 56 cal
- 3%
- Fat
- 0.3 g
- < 1%
- Carbs
- 12.5 g
- 4%
Based on a 2,000 calorie diet
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