Soup: United States – Ginger–Lime Cucumber Crunch

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

2 English cucumbers, thinly sliced
5 radishes, thinly sliced
1 tsp kosher salt, divided
1-inch piece fresh ginger, grated (about 1 tbsp / 15 ml)
1 small red chile (Fresno or jalapeño), thinly sliced, seeds removed for less heat
1 / 4 cup unseasoned rice vinegar (60 ml)
2 tbsp fresh lime juice (30 ml)
1 tbsp sugar
1 tsp toasted sesame oil
2 tbsp fresh mint, chopped
2 tbsp fresh cilantro, chopped
1 tbsp toasted sesame seeds (optional)

Instructions

Toss the cucumbers and radishes with 1/2 teaspoon salt in a colander. Let drain 10 minutes, then gently squeeze and pat dry to remove excess moisture.
In a large bowl, whisk together rice vinegar, lime juice, sugar, remaining 1/2 teaspoon salt, grated ginger, sliced chile, and toasted sesame oil until the sugar dissolves.
Add the cucumbers and radishes to the bowl and toss to coat evenly.
Let stand 10–15 minutes (or refrigerate up to 2 hours) to quick-pickle and develop flavor.
Fold in mint, cilantro, and sesame seeds just before serving. Taste and adjust lime or salt to balance. Serve chilled alongside the macaroni salad for a bright, crunchy counterpoint.