Spicy Korean cucumber and radish salad

Ingredients

Dressing:

• 5cm knob fresh ginger, grated
• 2 cloves garlic, minced
• 3 Tbsp (45ml) each sesame oil and rice wine vinegar
• 1 Tbsp (15ml) honey 

• 10-12 radishes, thinly sliced
• ½ red onion, thinly sliced
• 2-4 mini cucumbers, cut into 2cm rounds
• ½ cup (125ml) each edamame beans and fresh peas

Method

1. Mix dressing ingredients together.
2. Combine vegetables in a bowl and pour dressing over.
3. Marinate for 30 minutes or up to 1 hour.
4. Serve cold or at room temperature.

COOK’S NOTE:

Here’s how to make sushi rice. 

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