Cucumber and Radish Salad with Peanuts and Chili

My friend, Lisa, celebrated her birthday last month by asking a bunch of friends to one of Hatley Bright's super fun cooking classes at Rappahannock Community College.  This refreshing salad came from that class.


  • 2 English cucumbers
  • 1 medium Daikon radish
  • 2 Tablespoons white vinegar
  • 1 Tablespoon sugar
  • 2 Tablespoons chili sauce
  • 1/4 red onion, thinly sliced
  • 1/2 cup cilantro, roughly chopped
  • 1/4 cup roasted peanuts, chopped
  • 2 Tablespoons crispy fried onions, optional
  • 1 teaspoons chopped red chili
  • 1 Tablespoon fish sauce


Peel the cucumbers and Daikon radish. Remove the seeds from the cucumber and slice thinly. Roughly grate the radish. Combine the vinegar and sugar in a bowl and stir to dissolve the sugar. Add the cucumber slices, radish, onion, cilantro and chili sauce.  Toss well and allow to marinate for up to an hour. Before serving, add peanuts, fried onions if using, chopped chili and fish sauce. Toss and serve.