Cucumber and watermelon radish salad

Fresh and vibrant cucumber meets the peppery crunch of watermelon radish in this colorful salad bursting with flavor. Perfect for a light and refreshing meal.

Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon sesame oil 
• 1/2 teaspoon la-yu (Japanese chile oil)
• 2 hothouse cucumbers, split in half lengthwise and cut into medium dice but uneven pieces 
• 2 medium watermelon radishes, peeled, halved and thinly sliced on a mandoline 
• 2 tablespoons toasted sesame seeds (see Cook's Note)

Instructions:

1. Combine the soy sauce, sesame oil, and la-yu in a small bowl by whisking them together. Keep it aside.
2. Place the cucumbers and watermelon radishes in a medium bowl and toss them with the vinaigrette. Allow it to marinate for approximately 15 minutes.
3. Sprinkle the toasted sesame seeds on top for garnish before serving.

Summary:

• Calories: 351 kcal
• Fat: 26 g
• Protein: 10 g
• Carbs: 28 g
• Potassium: 1129 mg
• Magnesium: 166 mg