Cucumber Salad
(adapted from Food and Wine, March 2010 issue)

Serves 4

1 small daikon radish, peeled and thinly sliced
1 medium cucumber, thinly sliced
1 garlic clove, finely minced
1/4 cup + 2 Tbs rice wine vinegar
2 Tbs sugar
1 tsp kosher salt
1/4 of a red onion, sliced paper thin and soaked in ice water for 15 minutes to 1 hour
Nasturtium or borage flowers for garnish (optional)

Place cucumber, garlic, and daikon in a heatproof bowl.

In a saucepan combine: rice vinegar, sugar, and salt. Heat and stir until sugar and salt dissolve.

Pour over the vegetables and squeeze them gently to soften them. Refrigerate until chilled and add the onion. Garnish with flowers if desired, and serve cold.