I know that this is such a simple and easy recipe, but I am weirdly excited to share this with you because I can NOT get enough of it!!
I have recently become a little more serious about letting some of my 2020 “padding” go. That means I am trying to eat more healthy snacks to keep me full and happy and satisfied. The best way to do that is always with something super flavorful!
This Crunchy Sesame Chili Cucumber and Radish Salad is just the thing. You can sit down with this entire thing (I have been doing that a lot lately, I must admit!) and it’s delicious and filling! I love it as a snack, but also have been serving it as a side dish/salad at dinner. It is begging to be served alongside some grilled salmon, and I can’t wait to try it that way.
One of the other things I love about this salad is that it is really flexible. I love this with radishes, but you could add or swap for bell peppers, snap peas, even fennel, you just want something crunchy and dressing resistant. You can eat this salad just after making (sometimes it needs an extra sprinkle of kosher salt- just season to taste) but you can also marinate it for several hours and then enjoy!
My favorite ingredient is the spicy chili crisp oil. I highly recommend seeing if you can buy some locally or ordering some- it is SOOOOO good!!!
Crunchy Sesame Chili Cucumber and Radish Salad
Author: Heather Christo
- 1 pound persian cucumber, sliced into ¼” thick rounds
- 1 bunch of radishes, sliced thinly
- 2 green onions, thinly sliced
- Sesame Chili Sauce:
- 1 tablespoon finely grated or minced fresh ginger root
- 2 cloves garlic, finely grated or minced
- 2 teaspoons agave
- 1 tablespoon spicy chili crisp oil- my favorite is Lao Gan Ma brand.
- (or 1 teaspoon of chili garlic sauce)
- 1 tablespoon tamari
- 2 tablespoons rice vinegar
- 2 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- In a medium bowl, whisk together the ginger, garlic, agave, crispy chili oil or sauce, tamari, vinegar and sesame oil.
- Add the cucumbers and radish slices and green onions and toss with the sauce. Sprinkle with the sesame seeds. Great eaten right away, or you can let them marinate for up to a day- snack at will!
Recipe by Heather Christo (