Radish, Cucumber and Celery Salad2017-04-20
- Servings : 4-6
- Prep Time : 10m
- Ready In : 10m
I love to mix things up with this salad but usually keep the dressing pretty similar. I wanted a nice light side vegetable to go with my poke bowl and this seemed like the perfect cold side dish. I also like to serve this with grilled or steamed fish, as a quick side to frozen dumplings, or as part of a rice or grain bowl. I made this the same week I made fish tacos and so I had extra sliced radishes that I added in. Any hardy vegetable will work in this salad such as carrots, beans or snow peas or bean sprouts.
- 4 stalks of celery
- 1 english cucumber
- 4 radishes thinly sliced
- 4 Tbsp soy sauce
- 1 tsp sesame oil
- 2 Tbsp rice vinegar
- 2 tsp ponzu sauce (or lemon/lime juice)
- 2 tsp fish sauce
- 2 tsp sugar
- 1 Tbsp mirin
Cut celery into thin slices (approximately ½- or ¼-inch) on the diagonal.
Cut cucumber in half and scrape out the seeds, cut in to ¼-inch half moon shapes and sprinkle salt on top. Thinly slice radishes. Put into a sieve or colander. The salt will pull out the extra moisture and keep your dressing from becoming diluted.
Mix all the dressing ingredients in a bowl until the sugar is dissolved. Add all of the vegetables and make sure they are all coated.
I like to leave the vegetables in the dressing for an hour or two to let them soak up the flavours and take on a bit of a pickled taste (usually I just do it before I start cooking everything else). This salad is also great the next day.