Pickled Radish Cucumber Salad Recipes

PICKLED RADISH & CUCUMBER SALAD

Steps:

• In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
• Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.

PICKLED CUCUMBER AND DAIKON SALAD

Steps:

• In a large bowl combine the carrots, cucumbers and daikon.
• In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Shake well and let sit for at least 15 minutes to allow the sugar to dissolve and the flavors to marry.
• Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Sprinkle with the scallions.

PICKLED RADISH CUCUMBER SALAD

Steps:

• 1. Using a mandeline slice radishes, cucumbers, and onions. Toss in bowl with cheese crumbles.
• 2. For dressing, use equal parts fresh lemon juice and olive oil and a splash of vinegar. Season according to taste with remaining ingredients, wisk and dress salad.
• 3. In place of the lemon and vinegar I used the juice of a couple of my pickled lemons.https://www.justapinch.com/recipes/snack/other-snack/dyk-pickled-lemons.html?p=1

PICKLED CUCUMBER AND RADISH

Steps:

• Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
• Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
• Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
• Drain vegetables before serving.

PICKLED CUCUMBER, RED ONION, AND RADISHES

Steps:

• Toss vegetables with 2 tablespoons salt in a large colander set over a bowl, and refrigerate for 1 hour. Rinse well, pat dry, and place vegetables in a clean glass jar or glass bowl. Bring remaining 2 tablespoons salt, the vinegar, sugar, peppercorns, mustard and coriander seeds to a simmer in a small saucepan over medium heat. Simmer for 5 minutes. Pour over vegetables, and let cool for 1 hour. Cover, and refrigerate overnight or up to 3 weeks.

RADISH & CUCUMBER SALAD

Steps:

• Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks, cutting on the angle to give a more interesting shape. Scatter into a serving bowl or onto a platter. Add the radishes, celery, onion and parsley.
• Put the lemon juice and oil in a glass jar with a lid, season and shake well. When ready to serve, pour the dressing over the salad and toss to combine.