Name: Cucumber-Daikon Relish
Yield: Makes 6 servings
Ingredients: 2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices; 2 teaspoons sea salt; 8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks; 2/3 cup unseasoned rice vinegar; 2/3 cup sugar; 1 tablespoon minced fresh ginger; 1/8 teaspoon cayenne pepper

This recipe is an accompaniment for Miso-Marinated Salmon with Cucumber-Daikon Relish.

Recipe information

Yield
Makes 6 servings

Ingredients

2 English hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices

2 teaspoons sea salt

8 ounces daikon (Japanese white radish), peeled, cut into 2x1/4-inch sticks

2/3 cup unseasoned rice vinegar

2/3 cup sugar

1 tablespoon minced fresh ginger

1/8 teaspoon cayenne pepper

Preparation

Step 1
Toss cucumbers with sea salt in colander. Place colander over bowl and let stand 15 minutes. Rinse cucumbers. Drain and pat dry with paper towels.
Step 2
Place radish sticks in medium bowl. Cover with water. Soak 15 minutes. Drain and pat dry with paper towels.
Step 3
Stir vinegar and next 3 ingredients in large bowl to blend. Add cucumbers and radish; toss to coat. Cover and chill at least 30 minutes and up to 2 hours.

TagsCondiment Cucumber Vegetable Daikon Root Vegetable Ginger Herbs & Spices Vegan Vegetarian Nut Free Dairy Free Gluten Free Easy No-Cook Bon Appétit

Recipe notes

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