Radish and Cucumber Salad with Peppers and Thai Basil
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Category
Breakfast
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Cusine
Asian
What do you need?
How to make?
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
Wash radishes, cut in fourths lengthwise, then slice into thick slices. Wash cucumbers, cut off ends, cut in half lengthwise, then cut into thick slices. Cut ends off red pepper, remove seeds, then cut into short strips. In large mixing bowl with a lid, combine rice vinegar, sweetener or sugar, and oil and whisk together. Add desired amount of Aleppo pepper, Cayenne, or hot sauce to dressing and mix well. Add cut radishes, cucumbers, and peppers to dressing and mix well. Refrigerate for an hour or two. Just before serving, wash basil leaves and chop coarsely or tear. Add basil to salad, mix to combine, season with sea salt if desired, and serve immediately.