Radish and Cucumber Salad with Peppers and Thai Basil

Ingredients

• 3-4 large Purple Plum radishes or 8-10 regular red radishes
• 3 small cucumbers
• 1 red bell pepper
• 20-40 Thai basil leaves
• 1/2 cup rice vinegar
• 2-3 T sweetener of your choice
• 2 T peanut oil or other mild flavored oil
• 1/2 tsp. Aleppo pepper or 1/4 tsp. cayenne pepper
• Sea salt, to taste

Directions

1. Rinse the radishes, quarter them lengthwise, and slice them into sturdy pieces. Rinse the cucumbers, trim away the ends, halve them lengthwise, and slice them thickly as well. If your cucumbers are store-bought and the skins seem tough, peel them first. Trim the red pepper, discard the seeds, and slice it into short strips.
2. In a large lidded mixing bowl, whisk the rice vinegar with the sweetener or sugar and the oil. Because rice vinegar can vary quite a bit in sharpness, begin with the smaller amount of sweetener or sugar, then adjust until the dressing tastes balanced to you.
3. Stir in as much Aleppo pepper, cayenne, or hot sauce as you like, mixing until it is evenly blended. Taste as you go so the heat lands where you want it.
4. Put the prepared radishes, cucumbers, and peppers into the dressing and toss until everything is coated. Chill the salad for an hour or two.
5. Right before serving, rinse the basil leaves and either tear them or chop them roughly. Fold the basil into the salad, add sea salt if you want it, and serve right away.