Make the most of fresh produce while in season. And, yes, I know, there is a touch of sugar in this recipe, but it is necessary (I’ve cut it back as much as I dare).
Ingredients
—1 bunch nice and fresh radish, trimmed and thinly sliced 1 telegraph (tender-skinned) cucumber, peeled and thinly sliced 3 spring onions (scallions), trimmed and thinly sliced 1 Tbsp chopped parsley 1 Tbsp chopped dill (optional) ½ tsp peeled and finely grated ginger 1 clove garlic, peeled and thinly sliced ½ small hot green chilli, seeds removed and finely chopped 2 Tbsp Chinese rice vinegar ½ tsp caster sugar 1 tsp sesame oil ½ tsp salt, or to taste Freshly ground black pepper to taste
Method
—1 Prepare the radish, cucumber and spring onion and chop the herbs.
2 Prepare the ginger, garlic and chilli. Whisk the vinegar and sugar together in a bowl and add the sesame oil, garlic, ginger, chilli, salt and black pepper.
3 Stack ingredients in a shallow bowl in this order: cucumber, radish, spring onions and herbs. Pour the dressing over and toss. Serve immediately.
Recipe Notes
If slicing radish on a mandolin, leave the greenery on to give you something to hold on to while doing it. The cucumber can also be sliced on a mandolin (watch those fingers!).
And, watch the chilli! First time I made this I nearly blew my head off with a really hot green chilli. I rescued my tongue with a big bowl of strawberry ice cream. As you do.
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