Cucumbers and radishes give this Asian-inspired salad a refreshing crunch. Bring this to your next summer potluck, and people will love you.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We had a couple cucumbers on the vine in the garden, and some radishes that needed picking, so this recipe was a great way to eat the veg while still fresh. Since I was only feeding two people, I rather unscientifically cut the recipe down. (If I made the full recipe, I think I'd cut the quinoa by a third. Seems like too much to me.) The dressing was terrific, and I saved the unused portion in a bottle. The dish was very tasty and I will definitely consider making it again.
Great tasting recipe! The toasted sesame oil adds a great flavor. Good mix of crunchiness with the quinoa. I am serving at a summer dinner party as a side with fish. My husband and I both love i!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?