You can control the heat by adjusting the amount of chili oil used. Serve with swordfish, tuna or fried wonton chips.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
3 cups chopped seeded peeled cucumbers
1 cup chopped green onions
3/4 cup chopped radishes
1/4 cup chopped fresh mint
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice
2 tablespoons sugar
1 tablespoon plus 1 teaspoon minced garlic
1 1/2 teaspoons sesame chili oil*
- Available at Asian markets and in the Asian foods section of many market
Preparation
Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving. Serve cold.
