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Ingredients1 h 10 m servings 56 cals
Original recipe yields 6 servings
- Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
- Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
- Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.
Per Serving: 56 calories; 0.3 g fat; 12.5 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 1104 mg sodium. Full nutrition
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