- 1 bunch radishes, tops and root tips removed
- 1/2 cup arugula leaves
- 8 basil leaves
- 1 teaspoon black or white sesame seeds
- 1 tablespoon chopped cilantro
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon chili oil
Cut radishes into thin slices crosswise. Stack slices and cut into thin strips. Stack arugula leaves on top of each other (about eight leaves at a time) and cut into thin strips. Do the same with basil. Combine radishes, arugula and basil along with sesame seeds and cilantro in a bowl.
In a separate bowl, combine rice vinegar, sugar, sesame oil, salt and chili oil. These two separate steps may both be done up to 1 hour ahead of serving.
About 10 minutes before serving, toss ingredients from both bowls together. (If the salad and its dressing are combined too far ahead it will make the radishes mushy.)