Asian Cucumber Salad

Recipe by Chef Carolynn Ladd
Demonstrated at East Atlanta Village Farmers Market on June 8, 2017

Ingredients

• 2 medium cucumbers, peeled if desired, sliced very thinly
• 2 medium radishes, sliced very thinly
• 1 small red onion, diced
• 2 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar or honey
• 2 teaspoons soy sauce
• ½ teaspoon salt
• 1 teaspoon toasted sesame seeds
• Crushed red pepper flakes, to taste

 Directions

1. Slice cucumbers and radishes, place on paper towel to remove some of the moisture.
2. In a medium bowl, whisk together all other ingredients and add cucumbers, onion and radishes, Stir to coat.
3. Taste and add more crushed red pepper flakes if desired.
4. The salad may be made up to 4 hours ahead of serving but should be served the day it is made.