February 13, 2019

Yuzu–Marinated Cucumber And Radish Salad

Recipe: Matty Matheson

Prep Time: 20 minutes

Total Time: 1 hour 20 minutes

“This dish is fresh and bright from the yuzu and has just enough spice, making it the ultimate summer salad,” says Matty Matheson of this family recipe. Matty notes it only takes a few minutes to prepare. “It goes with anything coming off the grill, including fish, lamb and pork. Rare for salads, this one’s even better the next day,”



  •  1 bunch radishes
  • 1 cucumber
  • 2 green serrano peppers

Yuzu Marinade

  • ½ cup yuzu kosho
  • ¼ good-quality soy sauce
  • 1 tbsp toasted sesame oil
  • ¼ cup rice wine vinegar
  • ¼ good-quality olive oil
  • 2 tbsp sambal oelek
  • Small, thumb-size knob of ginger, peeled
  • 2 garlic cloves, peeled


  • Half bunch cilantro
  • Half bunch mint
  • 2 tbsp white sesame seeds
  • 1 tbsp togarashi


Yield: Serves 6

Prepare Salad

  1. Wash radishes and remove tops. Cut half of radishes into halves and remaining radishes into quarters.
  2. Wash cucumber and cut in half lengthwise, leaving skin on. Chop into 1/2-inch dice.
  3. Cut serrano peppers in half. If you don’t like too much heat, remove seeds with spoon. Thinly slice peppers; wash hands after handling.
  4. Place radishes, cucumbers and peppers in large mixing bowl.

Make Marinade

  1. Place all marinade ingredients in blender. Blend until smooth.
  2. Pour half the marinade over cucumbers, radishes and peppers. Toss well. Refrigerate for 1 hour.

Dress Salad

  1. Slice cilantro and mint into thin strips and toss with salad. Add 1 tablespoon white sesame seeds.
  2. Spoon salad into serving dish and top with remaining marinade and sesame seeds, and togarashi.
Author: Samantha Edwards

Michael Graydon and Nikole Herriott


House & Home September 2018