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A new twist on a simple side dish
Published: 4/23/2012 10:25 AM
Last Modified: 4/23/2012 10:25 AM




What do you do with radishes? I had a bunch in the fridge that I bought with some other springtime staples.

But short of sticking them on a veggie plate and or using them as garnish for green salad I haven’t done much with them.

So when I saw this recipe for a variation on a marinated cucumber salad, it looked worth trying. It didn’t hurt that Gourmet magazine served the vinegary side dish alongside fried chicken and mashed red potatoes.

But we had the vegetables with grilled chicken and jalapeno corn bread and they were great. Try them with other grilled meats.



Sweet Cucumber and Radish Salad
1 large cucumber
1 bunch radishes
¼ cup cider vinegar
1 ½ tablespoons sugar
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil

1. Peel the cucumber, the half lengthwise and slice crosswise ¼ inch thick. Cut each radish lengthwise into 8 wedges.
2. Bring vinegar, sugar, salt and pepper to a boil in a saucepan, stirring until sugar has dissolved, then stir in oil.
3. Pour hot dressing over cucumbers and radishes in a bowl and stir. Let dressed vegetables stand at least 10 minutes and up to 4 hours, covered and chilled. Stir and season with salt before serving.




Reader Comments 1 Total
miss myrtle (10 months ago)
Apple Cider vinegar is the key to making this one great.. I've also used the same recipe using just cucumbers, tomatoes and sweet onions tossed with Oregano and basil. Throw some feta in there.. and you have a great salad.
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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