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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: The salad you'll want to eat the rest of the summer.
WHO: Bob Vivant is a writer, recipe developer, and photographer in Chicago who strives to make cooking fun and approachable.
WHAT: The salad you'll want to eat the rest of the summer.
HOW: Slice your cucumbers and radishes, toss with dressing, and top with sesame seeds.
WHY WE LOVE IT: This is a no-cook recipe that's far from being bland -- and it doesn't ask much of you on a steaming-hot summer day. Eat piles of it, straight-up, for lunch -- or serve it for dinner with fish, chicken, or pork.
Serves 2 to 3
1 large cucumber, thinly sliced
1 large or a few small radishes, cut into matchsticks
1 fresh hot red chile pepper, diced (remove the seeds for a milder salad)
1 clove garlic, finely minced
1/2 teaspoon fresh ginger, grated or finely minced
1 lime, zest and juice
1 tablespoon rice vinegar
1/2 teaspoon fish sauce
2 teaspoons sesame oil
1 teaspoon honey
1 teaspoon black sesame seeds
2 tablespoons salted and roasted peanuts, roughly chopped
Fresh Thai basil, mint, or cilantro or a combination of them, chopped
Photo by James Ransom
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