1 large cucumber
12 oz radishes
5 Tbsp chopped cilantro (about ½ bunch)
½ inch section of ginger root, peeled
1 Tbsp canola oil
1 tsp sesame oil
2 Tbsp rice vinegar
1 Tbsp mirin
1 tsp honey
1 tsp plus ¼ tsp salt, divided
1 tsp toasted light sesame seeds
Slice cucumbers and radishes very thinly. Use a mandolin if you have one.
Spread cucumber slices out in a colander and sprinkle with 1 tsp salt. Toss to coat and let drain 20 minutes. Rinse and blot dry with paper towels.
You can grate the ginger root or if you have a mini-blender or mini-chopper, some more of my favorite neat gadgets, you can simply toss the piece of root in with the dressing ingredients (canola oil through ¼ tsp salt) and blend.
Mix the ginger, oils, vinegar, mirin, honey and ¼ tsp salt well.
In a serving bowl, combine the cucumber, radish, cilantro and dressing.
Toss gently to coat, separating cucumber slices as you toss so that they all get coated with dressing.
Let salad sit at room temperature about a half hour for flavors to meld and radish to mellow a bit.