If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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