As the weather turns to spring and gets warmer, I start making more salads.
One of my favourites is this simple salad with cucumber and radish – it’s light, crispy, and ridiculously easy to put together. After I made this yesterday, my girls were asking me to make it again today.
Sometimes I find that the less ingredients there are in a dish, the more each ingredient has a chance to shine.
The wasabi in the dressing is optional, but a couple pinches gave just a hint of heat without being obvious.
Asian Cucumber and Radish Salad with Wasabi
1 English cucumber
4 tsp sesame seeds
3 Tbsp olive oil
2 tsp tamari (or salt)
2 tsp white wine vinegar (or other light flavoured vinegar)
1/4 tsp wasabi powder (optional)
Slice cucumber and radishes into thin rounds, put in bowl.
Toast sesame seeds on medium heat until they start to smell fragrant and turn brown. Add to vegetables.
Mix oil, tamari, vinegar and optional wasabi powder. Toss with vegetables and serve.
Have you tried wasabi before?