Salad of Glasswort, Oriental Radish, and Cucumber

Name: Salad of Glasswort, Oriental Radish, and Cucumber
Yield: 4 servings
Cuisine: British
Ingredients: ⅓ cup distilled vinegar or rice-wine vinegar; ⅓ cup distilled vinegar or rice-wine vinegar; 2 tablespoons sugar; ¼ pound Oriental radish (daikon), or another long, white radish; ¼ pound Oriental radish (daikon), or another long, white radish; ¼ pound Oriental radish (daikon), or another long, white radish; ¼ pound Oriental radish (daikon), or another long, white radish; 1 medium-large cucumber, peeled; ½ teaspoon coarse kosher salt; ¼ pound glasswort, trimmed (see Preparation); 1 tablespoon hulled white sesame seeds

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

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 distilled vinegar or rice-wine vinegar
2 tablespoons sugar
¼

Europe
France
United Kingdom
Vegan
Mediterranean
England

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