1/2 long English cucumber or if available, use crunchy cukes such as Japanese or Persian varieties
1 bunch of radishes (about 12-15 radishes)
1 tablespoon light soy sauce
1 tablespoon white wine vinegar or lemon juice
1 teaspoon sesame oil
1/4 teaspoon chili garlic sauce or Sriracha
1. Peel carrot.
2. Slice cucumber, radish, and carrot in a food processor or thinly slice by hand or on a mandolin.
3. In a small bowl, combine soy sauce, sesame oil, vinegar or lemon juice, and chili paste/powder.
4. Place veggies in bowl, add the dressing and stir to coat.