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Salad of Glasswort, Oriental Radish, and Cucumber
Preparation info
4
servings- Difficulty
Easy
Appears in
Published 1986
Crisp, sea-tangy, salty, and sweet, this unusual salad, Oriental in feeling, briskly complements fried seafood or grilled poultry.
Do not refrigerate for more than a few hours before serving, or the glasswort may begin to exude moisture and shrivel.
Ingredients
⅓ cup 2 tablespoons ¼
Method
- Combine vinegar and sugar in a small nonaluminum pan; bring to a boil, stirring. Let cool completely.
- Cut radish in thin julienne strips about 2 inches long. Halve cucumber lengthwise, scoop out seeds, then cut strips the same size. Combine radish and cucumber in a sieve set over a bowl. Toss with salt. Allow to drain 15 minutes or more. Squeeze out as much moi
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