Cucumber and Radish Chili Oil Salad — Eat Cho Food

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!

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