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Crisp Cucumber Herb Salad

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PREP TIME
25 min
COOKING TIME
5 min
TOTAL TIME
70 min
SERVINGS
6 servings
Lunch
Crisp Cucumber Herb Salad
Ingredients
  • 1/4 cup seasoned rice vinegar
  • 1 teaspoon white sugar, or to taste
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 4 Japanese cucumbers - peeled, seeded, and sliced thin
  • 2 cups thinly sliced daikon radish
  • 1 tablespoon fine sea salt
  • 1 cup thinly sliced sweet onion (such as Maui®)
  • 2 cups grape tomatoes, halved
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 1 teaspoon ground white pepper
Instructions
1
Combine rice vinegar, sugar, and bay leaf in a small saucepan over medium heat; heat until the mixture reaches its boiling point. Whisk constantly to ensure the sugar dissolves completely; then, remove from heat source. Discard the bay leaf and season with salt and pepper to taste. Allow the mixture to cool down.
2
Lay a layer of paper towels on a flat surface, followed by cucumber and radish slices. Sprinkle sea salt liberally over the sliced vegetables. Let them sit for 10 minutes to allow excess moisture to evaporate. Rinse the cucumber and radish slices under cold running water, then gently pat them dry with a paper towel.
3
Combine cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper in a large bowl. Drizzle rice vinegar dressing over the salad; mix everything together until it's well-coated.