Cucumber, Bok Choy & Radish Salad
This refreshing cucumber-radish salad is sweet, sour and slightly spicy. It's a Korean inspired side dish, and goes deliciously well with any meat main dishes. It helps to cut through the fat and brightens up the whole meal.
Yield
4 servingsPrep
8 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
english cucumber
slice into half-moon slices |
*
|
|
| 2 | small |
bok choy
sliced lenghwise, or l larger size |
*
|
| 4 |
radishes
thinly sliced |
|
|
| ¼ | cup |
cilantro
chopped with the thin stems |
|
| Dressing | |||
| ½ | tablespoon |
hot chili peppers
Korean, or 1/4 teaspoon red pepper flakes, or to taste |
|
| 1 | small |
garlic cloves
minced |
*
|
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| 2 | tablespoons |
rice vinegar
or to taste |
|
| 1 | tablespoon |
sugar
or to taste, or honey, or maple syrup |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
sesame seeds
toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
english cucumber
slice into half-moon slices |
*
|
| 2 | small |
bok choy
sliced lenghwise, or l larger size |
*
|
| 4 | each |
radishes
thinly sliced |
|
| 59 | ml |
cilantro
chopped with the thin stems |
|
| Dressing: | |||
| 7.5 | ml |
hot chili peppers
Korean, or 1/4 teaspoon red pepper flakes, or to taste |
|
| 1 | small |
garlic cloves
minced |
*
|
| 15 | ml |
soy sauce, tamari
or to taste |
|
| 3E+1 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
sugar
or to taste, or honey, or maple syrup |
|
| 5 | ml |
sesame oil
|
|
| 23 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
sesame seeds
toasted |
|
Directions
In a small bowl, add all the dressing ingredients and mix until well blended. Set aside.
In a large mixing bowl, add the cucumber, boy choy, radishes and cilantro.
Pour the dressing over the vegetables, and gently toss until well coated and combined. Serve.
Note:
If you don't eat salad right away, wrap it up, and keep it in the fridge. Toss it again before serving.
