Cucumber, Bok Choy and Radish Salad

• 1 each english cucumber slice into half-moon slices
• 2 small bok choy sliced lenghwise, or l larger size
• 4 each radishes thinly sliced
• 1/4 cup cilantro chopped with the thin stems
• 1/2 tablespoon hot chili peppers Korean, or 1/4 teaspoon red pepper flakes, or to taste
• 1 small garlic cloves minced
• 1 tablespoon soy sauce, tamari or to taste
• 2 tablespoons rice vinegar or to taste
• 1 tablespoon sugar or to taste, or honey, or maple syrup
• 1 teaspoon sesame oil
• 1 1/2 tablespoons olive oil, extra-virgin
• 1 teaspoon sesame seeds toasted

1. In a small bowl, add all the dressing ingredients and mix until well blended.
2. Set aside.
3. In a large mixing bowl, add the cucumber, boy choy, radishes and cilantro.
4. Pour the dressing over the vegetables, and gently toss until well coated and combined.
5. Serve.
6. Note: If you don't eat salad right away, wrap it up, and keep it in the fridge.
7. Toss it again before serving.

cucumber slice, choy, cilantro, hot chili peppers korean, garlic, soy sauce, rice vinegar, sugar, sesame oil, olive oil, sesame seeds toasted

Taken from recipeland.com/recipe/v/cucumber-bok-choy-radish-salad-54738 (may not work)