cucumber-daikon relish

Name: Cucumber-Daikon Relish
Prep time: 20 min
Yield: 6
Cuisine: Japanese
Ingredients: 2 - english hothouse cucumbers, peeled, halved, seeded, cut crosswise into 1/4-inch-thick slices; 2 teaspoon(s) sea salt; 8 ounce(s) daikon (japanese white radish), peeled, cut into 2x1/4-inch sticks; 2/3 cup(s) unseasoned rice vinegar; 2/3 cup(s) sugar; 1 tablespoon(s) fresh ginger, minced; 1/8 teaspoon(s) cayenne pepper

4 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on May 10, 2015

This is the relish for Miso-Marinated Salmon with Cucumber-Daikon Relish (http://www.justapinch.com/recipes/main-course/fish/miso-marinated-salmon-with-cucumber-daikon-relish.html).

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prep time 20 Min

cook time

method No-Cook or Other

yield 6 serving(s)

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 fresh ginger, minced
1/8 teaspoon cayenne pepper

How To Make cucumber-daikon relish

Step 1

Toss cucumbers with sea salt in colander.

Step 2

Place colander over bowl and let stand 15 minutes.
Step 3

Rinse cucumbers. Drain and pat dry with paper towels.
Step 4

Place radish sticks in medium bowl.
Step 5

Cover with water. Soak 15 minutes.
Step 6

Drain and pat dry with paper towels.
Step 7

Stir vinegar and next 3 ingredients in large bowl to blend.
Step 8

Add cucumbers and radish; toss to coat.
Step 9

Cover and chill at least 30 minutes and up to 2 hours.
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