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- english hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices
- 2 tsp
- sea salt
- 8 oz
- daikon (japanese white radish), peeled, cut into 2x1/4-inch sticks
- 2/3 c
- unseasoned rice vinegar
- 2/3 c
- 1 Tbsp
- fresh ginger, minced
- 1/8 tsp
- cayenne pepper
1Toss cucumbers with sea salt in colander.
2Place colander over bowl and let stand 15 minutes.
3Rinse cucumbers. Drain and pat dry with paper towels.
4Place radish sticks in medium bowl.
5Cover with water. Soak 15 minutes.
6Drain and pat dry with paper towels.
7Stir vinegar and next 3 ingredients in large bowl to blend.
8Add cucumbers and radish; toss to coat.
9Cover and chill at least 30 minutes and up to 2 hours.