We already established that the beauty of the watercolored and ravishing vibrance of watermelon radishes is hard to come by in this great state ~ so, when in hand, I’ve determined it’s essential to take advantage of the raw rarities in any and every way.

A sweet and savory marinade drizzled over the top of thinly sliced raw radishes and crispy cool cumbers creates a mind-blowing, salubrious salad combination.

 

 

 

 

 

 

 

The sweet comes from the fresh veggies and the inherent garden goodness of the radish and cucumber in the salad, but also from a touch of coconut aminos added to the mix. Accompanied by then some coconut vinegar, along slightly sweet, but also tangy addition, the salad transforms into something savory once again – add a little sea salt, my friends.

But wait ~ there’s more.

A touch of sweet and spicy cinnamon.
Surprising, yes.
Delicious, of course.
I would never steer you wrong.

Sweet and Savory Raw Radish and Cucumber Salad

1 large watermelon radish, thinly sliced – paper thin (any type of radish will do, it’s just the color that counts – if using little radishes, use a few)
1/2 large cucumber, very thinly sliced
1 Tbs. coconut aminos
1 Tbs. coconut vinegar
pinch of sea salt
pinch of Vietnamese cinnamon

Stir all ingredients together and allow to marinate for at least 1 hour. Sprinkle and garnish with a touch of Thai basil, if desired.