This salty, tangy, texturally magical cucumber salad not only punches above its weight—it wins every bout. To make this into a full-fledged dinner, toss in some tofu if you please, and serve over rice. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Serves: 4 Prep time: 15 min Cook time: 10 minIngredients:1 garlic clove, peeled and grated2 tablespoons soy sauce2 tablespoons seasoned rice wine vinegar1 tablespoon plus 2 teaspoons lime juice1 tablespoon plus 1 teaspoon sesame oil1 pound Japanese cucumbers (you can substitute Persian if you can’t find Japanese)2 kiwis, halved, scooped, and cut into 1/2 inch cubes1 large Asian pear, peeled, cored, and cut into 1/2 inch cubes (you can substitute a Honeycrisp apple if you can’t find) (about 2 cups of cubes total)3 French breakfast radishes (can substitute round radishes if you can’t find breakfast), scrubbed, trimmed, and sliced thinly with a knife or mandoline1/2 cup raw, roughly chopped cashews3 teaspoons sesame seeds2 tablespoons olive oil2 tablespoons drained capers in brine, patted dry3 scallions, rinsed and trimmed (greens and whites) and then finely chopped, divided1 small handful of cilantro leaves, about 1/3 cup loosely packed, rinsed and patted dry (optional)FULL RECIPE ►►https://f52.co/2EETDyZCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
