Cucumber Salad

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Cucumber Salad



The Chef

RICK MOONEN of Oceana

Serves six.



Ingredients

2 tablespoons rice-wine vinegar

2 tablespoons fresh lime juice

2 tablespoons Asian fish sauce

1 tablespoon vegetable oil

1 teaspoon granulated sugar

1/2 small red onion, sliced thin

1 clove garlic, minced

1 cucumber, peeled, seeded, and cut into very fine strips on a mandoline

2 medium carrots, peeled and cut into thin strips on a mandoline

1 head radicchio, finely shredded

1 tablespoon chopped mint



Cooking Instructions

Whisk together the vinegar, lime juice, fish sauce, oil, and sugar until

the sugar dissolves. Add the onion, garlic, cucumber, carrots, and

radicchio, and toss together. Stir in the mint.