Radish and Cucumber Salad with Peppers and Thai Basil

(Makes 4 servings, adapted slightly from this recipe on the Food Network.)

3-4 large Purple Plum radishes or 8-10 regular red radishes (original recipe called for white radishes)
3 small cucumbers
1 red bell pepper (or use half red, half yellow like I did)
20-40 Thai basil leaves (or use regular fresh basil)

Dressing:
1/2 cup rice vinegar
2-3 T Stevia-in-the-Raw Granulated Sweetener, Splenda, or sugar
2 T peanut oil or other mild flavored oil
1/2 tsp. Aleppo pepper or 1/4 tsp. cayenne pepper (or use your favorite hot sauce, use more or less to taste.)
sea salt, to taste

Wash radishes, cut in fourths lengthwise, then slice into thick slices. Wash cucumbers, cut off ends, cut in half lengthwise, then cut into thick slices. (You may need to peel them if you use cucumbers from the store.) Cut ends off red pepper, remove seeds, then cut into short strips.

In large mixing bowl with a lid, combine rice vinegar, sweetener or sugar, and oil and whisk together. (I find that some brands of rice vinegar are much more tart than others, so I'd start with less sweetener or sugar and add more until it tastes sweet enough to you.) Add desired amount of Aleppo pepper, Cayenne, or hot sauce to dressing and mix well. (Again, add and taste until it tastes as hot as you want it.)

Add cut radishes, cucumbers, and peppers to dressing and mix well. Refrigerate for an hour or two. Just before serving, wash basil leaves and chop coarsely or tear. Add basil to salad, mix to combine, season with sea salt if desired, and serve immediately.

(Edit, next day - This did not keep particularly well in the refrigerator, so you may want to cut the recipe in half.)


This printable recipe from KalynsKitchen.com.