Hot/Cold? Is this me being indecisive again? No, not this time. Its HOT because of the nice kick it has from the cayenne, yet its COLD because its a chilled and has nice cool cucumbers. Its a HOT/COLD crunchy salad!
This is a great last minute side dish made of veggies that I always have in my fridge to add healthiness to salads & sandwiches. You can make it up to a day ahead of time, or while making dinner/lunch. The longer it sits the better, but its not a deal breaker. I also like this as as a topping on burgers and sandwiches.
This is SO simple that it almost doesn’t need any instructions. But, nonetheless, I give a little guidance on how to put it together.
Hot/Cold Pickled Salad
Ingredients:
3 large red radishes
1 large Persian cucumber
1/4 of a medium green bell pepper
2 tbsp rice vinegar
1/8 tsp sea salt
1/8 tsp ground cayenne pepper
Method:
Thinly slice the vegetables. Pour the rice vinegar, salt, and cayenne over them, and mix well. Cover with plastic wrap and let sit in the refrigerator for about an hour. I usually let it sit for a few hours, however if you are in a hurry, its great right away as well.
