Serves 4 | Active time: 15 minutes
A light and refreshing Japanese-style cucumber salad with the addition of colorful watermelon radishes and shiso ribbons.
3 Turkish cucumbers (or 2/3 English cucumber)
4 watermelon radishes (or regular radishes)
5 shiso leaves (or basil, dill, mint, or chives)
2 tablespoons olive oil
1 teaspoon sesame oil
3 tablespoons rice vinegar
1 tablespoon shallot, finely chopped
1 teaspoon mustard seeds
1/2 teaspoon salt
1/2 teaspoon sugar
Slice cucumbers and radishes into thin rounds and set aside.
Layer shiso leaves on top of each other, roll them up into a tube shape, then slice into thin ribbons.
Arrange cucumbers, radishes, and shiso ribbons on four plates. In a small bowl, whisk oils, vinegar, shallot, mustard seeds, salt, and sugar. Once salt and sugar are dissolved, spoon dressing over the plated cucumber and radishes. Let sit five minutes before serving.