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Recipe by olive magazine

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1. Video tutorial: Preparing chillies

1. Put the cucumber, radish and onion (straining off any excess juice) in a bowl.
2. Whisk the rice vinegar, oils, chilli and some seasoning together and pour it over. Toss well and leave to sit for 5 minutes. Sprinkle with sesame seeds to serve.

Per serving

52 kcalories, protein 0.9g, carbohydrate 1.9g, fat 4.6 g, saturated fat 0.7g, fibre 0.7g, salt 0.01 g

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• Leamac83

  29 April 2009

  Leamac83 rated and commented on this recipe

  

  I made this last night and served with steamed salmon, it was delicious. I didnt think i would like this as i dont normally like radishes but it was really nice and fresh, worth a try!!

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Ingredients

• 1 cucumber , halved, peeled and thinly sliced
• 10 radishes , thinly sliced
• ½ red onion , finely chopped and soaked in lemon juice for 10 minutes
• 60ml rice vinegar
• 1½ tbsp olive oil
• 2 tsp sesame oil
• 1 small red chilli , seeded and finely chopped
• 2 tsp sesame seeds , toasted

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 15 minutes

Vegetarian, Vegan

Ingredients

• 1 cucumber , halved, peeled and thinly sliced
• 10 radishes , thinly sliced
• ½ red onion , finely chopped and soaked in lemon juice for 10 minutes
• 60ml rice vinegar
• 1½ tbsp olive oil
• 2 tsp sesame oil
• 1 small red chilli , seeded and finely chopped
• 2 tsp sesame seeds , toasted

Per serving

52 kcalories, protein 0.9g, carbohydrate 1.9g, fat 4.6 g, saturated fat 0.7g, fibre 0.7g, salt 0.01 g

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