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Pickled Radish, Cucumber and Watercress Salad

Pickled Radish, Cucumber and Watercress Salad recipe, brought to you by MiNDFOOD.

Pickled Radish, Cucumber and Watercress Salad

The crunch of in-season radishes are a perfect addition in this simple, fresh salad of cucumber and watercress. Top with a generous sprinkle of nutty toasted sesame seeds.

Serves 6

½ cup rice wine vinegar

2 tbsp caster sugar

2 bunches radishes, trimmed, thinly sliced

3 Lebanese or small cucumbers

1 bunch watercress

3 coriander roots, finely chopped, to serve

2 bunches baby rainbow radishes, to serve

2 tsp toasted sesame seeds, to serve

 

1 Combine vinegar and sugar in a small saucepan over a medium heat. Stir until sugar has dissolved and mixture comes to the boil. Simmer for 1 minute. Transfer to a bowl and cool.

2 Add sliced radishes to cold vinegar mixture. Toss until combined. Cover and refrigerate until required.

3 Trim cucumbers and cut into eighths lengthways. Remove sprigs of watercress from stalks.

4 To serve, transfer pickled radishes to a serving bowl. Sprinkle with coriander root. Place rainbow radishes onto a platter with cucumber, watercress and baby radishes. Serve sprinkled with sesame seeds.

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