Radish and Cucumber Salad
- By: Marie Nightingale
2 bunches red radishes (about 20 radishes), trimmed and sliced thin
1 English cucumber, peeled and sliced thin (halve slices if large)
1/2 large sweet onion, peeled and sliced thin
1 green bell pepper, cored, seeded and cut into thin strips
11/2 cups (375 mL) fresh cilantro leaves or flatleaf parsley, coarsely chopped
1 tablespoon (15 mL) grated fresh ginger
1/2-3/4 cup (125 to 175 mL) rice wine vinegar
Salt and pepper, if desired
Chill vegetables before preparing, if possible. Place prepared radishes, cucumber, onion and green pepper in a large bowl. Toss well. Cover bowl and refrigerate while chopping cilantro and grating ginger.
Drizzle rice wine vinegar over vegetables, sprinkle cilantro and ginger on top, and toss thoroughly to combine. Serve chilled.
Makes 6 to 8 side dish servings.