Cucumber and Radish Chili Oil Salad
It’s been a heavy couple of weeks hasn’t it? How are you holding up? I was at a complete loss of words last week and still feel that way. This space has always been my safe haven, where I could freely express whatever deep or silly thoughts I had at the moment. Right now, with COVID-19, the Black Lives Matter movement, and the food media landscape blowing up, I feel so frozen and overwhelmed by information. Since we’ve become societal hermits, the internet and especially Instagram has become louder than ever. Despite so much of my work being presented on the internet, I find the endless digital stimulus and information being thrown at us at the moment completely disorienting. I will always support Black lives and racial equality (in the food media landscape and all others), no question. But give me time to process all the information and emotions.
I’ve taken a lot of time trying to figure out ways I can actually make an impact with my skills and platform that go beyond just reposting graphics, which feels so unnatural to me in this context. Next week I’ll be making a million batches of milk bread for Bakers Against Racism. If you’re in San Francisco, I hope you will buy a box of buns and milk bread! All proceeds will be going to the National Bail Fund. I’m thinking that future dumpling workshops will have a big chunk of the profits go towards a different charity each month. I’m looking into a few Richmond non-profits that work in ending the cycle of poverty and will reach out once we’re settled into our new town about ways I can get involved with food and wellness. I want to connect with more BIPOC on a more personal level. I’ve always had a more diverse group of friends but I will admit that I’ve spent a huge part of my life trying to assimilate into white culture, which undoubtedly reflects in my social circles.
Whether it’s through this website or my Instagram or quietly offline at my dinner table or within my new community, I’ll always work to support and uplift the BIPOC community however I can.
Moving on to something a little lighter… we officially own a home! We got the keys on Monday and it’s so surreal to have a whole empty house and a YARD all to ourselves! I was feeling incredibly guilty whenever I got excited about our move, when the world literally feels like it’s falling apart. But even in sadness you need something to look forward to. Hope. And I have so many hopes for this new home.
We haven’t moved anything into the house yet. There’s plans to paint and get some electrical work done first before we start doing any major moving. In the evenings we have been going over there to check on the house and water our garden. Guys. THERE’S SO MUCH FOOD ON OUR PROPERTY! It’s really insane. So far we have limes, figs, pomegranates, apricots, quince, passionfruit, strawberries, sage, oregano, rosemary, lemon verbena, lemon balm, bay laurel (bay leaves), and parsley. Every single time we go to the house we discover a new tasty thing growing somewhere! I feel so grateful for this home and truly feel like it was meant for us. Gardens don’t really add much to a house in terms of property value, but the instant I walked through the garden I knew this house was for us. The past owners were a chef and wine buyer. So that fact that a food blogger and beer fanatic moved in feels pretty right to me. I’ll share some photos as soon as we get some paint up on those walls!
Oh! Before I forget, here’s my favorite “salad” recipe of all time. It’s a slight adaptation on the classic Chinese cucumber salad served in the parts of Northern China. When I lived in Beijing for a Summer, this salad was served constantly to help beat the heat. I make this Cucumber and Radish Chili Oil Salad pretty much weekly when the temperature get hotter. It’s so easy to make and takes 10 to 15 minutes (tops) to make. The cucumbers and radishes are so crunchy and fresh. The dressing is a mix of chili oil (or chili crunch for extra flavor and texture), Chinese black vinegar, and a touch of sesame oil. It instantly smells amazing and only tastes better the longer the salad sits in the fridge. Sometimes I’ll make a double or even triple batch and chip away at it all week for a really easy side to my meals. Even though the chili oil adds a little heat it’s so light and naturally cooling. Almost like edible AC! It’s getting hotter and hotter in SF and I’m slowly packing away my kitchen so I better make a giant batch of this to make it through the move!
I hope you all are well and are keeping your spirits up! Thank you for showing up here each week for new recipes and my weekly rambles!
Cucumber and Radish Chili Oil Salad
serves 2-4
materials:
1 large cucumber
8 radishes
1 garlic clove - grated
1 tsp sesame oil
2 tbsp chiangking vinegar (chinese black vinegar)
1 tbsp chili oil or chili crisp
1 tbsp olive oil
1/2 tsp salt
sesame seeds, for garnish
sliced green onions, for garnish
steps:
Slice cucumbers in half lengthwise and then into ½” slices on a bias. Place cucumbers in a large mixing bowl. Thinly slice the radishes with a sharp knife or carefully on a mandoline. Add radishes to the cucumbers.
Add grated garlic, sesame oil, chiangking vinegar, chili oil, olive oil, and salt to the cucumbers and radishes. Mix to combine. Cover and place in the fridge for 30 minutes or overnight before serving. Serve with sesame seeds and sliced green onions if your heart desires.