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I like me some appetizers like Atsara (grated unripe papaya salad) but I couldn’t find (or don’t know how to look for) one. And since I really need me some sweet pickle-sour salad, I decided to make one using cucumber and radish.
Kai loves cucumbers. I’m just glad he still likes this vegetable. He started saying no to malunggay, squash, and beans – vegetables he used to love. But the love for cucumber remains. When we go to Harbor City, we always order their cucumber salad and if none is available at that time, we would just go for their pickled radish. Kai somehow loves it so I decided to make some. This recipe is based on the easy one I found at Epicurious.
- 1 medium-sized cucumber
- 1 medium-sized radish, thinly slice
- thin carrot slices (optional)
- 1/4 cup white vinegar (or ACV)
- 1/4 cup water
- 3 tablespoons sugar
- 1/2 teaspoon salt
- red bell pepper (cut in half)
- ground black pepper
Bring water, vinegar, salt, and sugar to a boil. After, let cool in room temperature. Prepare the vegetables, with the radish thinly sliced (I used a peeler) and the cucumber cut in strips. You may add some slices of carrots if you wish.
Put all vegetables in a bowl with the vinegar-water mixture. Add in some pepper. I didn’t have the finely ground pepper so I ended up with the bits of black Kai calls “dirty.” Each time he would eat a piece of cucumber, he’d ask me to “clean” it.
Chill the salad covered until cold. And then enjoy!
Oh, BTW, it’s Kai-approved!