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Shaved Cucumber Radish Salad with Garlic Lime Tahini & Basil

5 from 4 reader reviews
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 -8
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Ingredients

Garlic Lime Tahini

  • ½ cup tahini
  • 2 cloves garlic, peeled and finely minced with a Microplane
  • 1 teaspoon lime zest
  • 2 ½ tablespoons lime juice
  • 1 ½ tablespoons maple syrup
  • 1 teaspoon vegan Worcestershire sauce
  • sea salt and ground black pepper, to taste
  • ⅓ cup cold water

Salad

  • 2 bunches radishes, stems removed (about 2 cups)
  • 4 Persian cucumbers
  • ½ cup fresh basil leaves (I used a mix of Genovese, red opal & Thai)
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • sea salt and ground black pepper, to taste
  • 2-3 tablespoons shelled and salted pistachios, chopped
  • chili crisp, optional

Instructions

  • Make the garlic lime tahini. In a small food processor, or using a stick blender in a jar, combine the tahini, garlic, lime zest, lime juice, maple syrup, Worcestershire, salt, and pepper. Pulse until combined. Then, with the motor on low, drizzle the water in through the feed tube. Stop the food processor to scrape down the sides and pulse it a couple more times. The resulting texture should be a thick, somewhat whipped-like texture, but still fluid enough to pour from a spoon. Once you have it right and seasoned to your liking, set aside in the fridge.
  • Using a mandoline, slice the radishes and cucumbers nice and thin. Toss them into a bowl. Finely slice the basil and add that to the bowl as well. Toss the veg and basil with the olive oil, lime juice, salt, and pepper.
  • Swoop the garlic lime tahini all over your serving platter. Then, spoon all of the lightly dressed cucumbers and radishes on top. Sprinkle the pistachios and spoon a bit of chili crisp on top if you like. Serve immediately.

Equipment

  • Mandoline Slicer
  • Stick Blender or Small Food Processor

Recipe Notes

  • Super important!!!: toss the cucumbers and radishes with salt, pepper, oil, and lime juice RIGHT before serving. The longer they sit with the seasoning, the more water they let off (which we don't want!).
  • You can whip up the tahini up to 5 days in advance. Just keep it in the fridge and give it a whisk/stir with a splash of water prior to serving.
Refreshing cucumber radish salad on top of a moat of garlic lime tahini is a flavor and texture dream! Finished with chopped pistachios and chili crisp.