20baby cucumbers or 4 small Lebanese cucumbers1 bunchFrench breakfast radishes or small red radishes1garlic clove, finely chopped2 tsplight soy saucePinch ofcaster sugar1 tspsesame oilTo taste:white pepper
Halve baby cucumbers lengthways, or, if using Lebanese cucumbers, peel and quarter lengthways, remove seeds, then slice quarters in half lengthways and cut each length into 3cm batons. If radishes are small, cut in half; if larger, cut into bite-sized pieces. Season cucumber and radish with a pinch of sea salt and dry in a colander in the fridge (30 minutes).
Rinse garlic in a bowl of cold water, drain.
Stir soy, sugar and garlic in a small saucepan over low heat until sugar dissolves. Transfer to a serving bowl and refrigerate until cool (5 minutes).
Rinse cucumber and radish under cold running water, drain well, add to garlic and soy mixture with sesame oil, season with a pinch of white pepper, toss to combine, refrigerate to marinate (30 minutes), then serve.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.