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.
