This refreshing cucumber radish salad is inspired by Korean-style barbecue, which pairs heavier, smoky meat dishes with fresh and fermented ingredients in side dishes to aid digestion. According to chef Jiyeon Lee of Heirloom Market BBQ in Atlanta, this cucumber radish salad provides “crunchiness and a little acidic sweetness” to complement smoked brisket and other beef dishes.
1 pound Kirby cucumbers, sliced into rounds
6 tablespoons plus 1 teaspoon salt, divided
1 pound Korean white (daikon) radish, julienned
1⁄2 cup sugar
1⁄4 cup rice wine vinegar
10 red radishes, sliced
- In a medium bowl, mix cucumber with 3 tablespoons salt and let sit for 1 hour, then rinse and drain. In a separate bowl, mix daikon with 3 tablespoons salt; let sit for 1 hour, then rinse and drain.
- In a large bowl, whisk sugar and vinegar until sugar dissolves. Add salted cucumber, Korean radish, red radish, and 1 teaspoon salt and toss until coated.
Recipe ByCody Taylor and Jiyeon Lee of Heirloom Market BBQ in Atlanta