Radish fans look no further - this crisp salad presents white and red radishes and cucumber in a vinaigrette.
1 large daikon radish, peeled
1 medium cucumber
16 medium red radishes, thinly sliced
1/2 cup (40 g) chopped fresh parsley
1/2 cup (30 g) chopped chives
mung bean sprouts, for garnish
1 tablespoon white wine vinegar
1 tablespoon lemon juice
3 tablespoons canola or peanut oil
salt and freshly ground black pepper
Directions Preparation:25min › Ready in:25min
Using a vegetable peeler or sharp knife, cut white radish into very thin curls. Place in a colander, sprinkle with salt and leave to drain for 15 minutes. Rinse and pat dry with paper towel.
Peel away thin strips the length of the cucumber to create a striped effect. Slice cucumber very thinly; arrange on individual plates or a serving platter. Place red and white radishes on top of cucumber slices.
To make vinaigrette, whisk vinegar, lemon juice, oil and salt and pepper to taste in a bowl. Drizzle over radishes. Top with chives and mung bean sprouts.