Spicy Radish Salad with Sesame Dressing

Make the dressing. In a small bowl combine the vinegar, ponzu, oil, honey and fish sauce with a fork or whisk. Taste, and add more ponzu if you’d like a deeper soy flavor.

Prep the veggies. Thinly slice the chili pepper, leaving it with or without seeds depending on your heat preference. Cut the cucumber into chunks, and quarter or halve the radishes, depending on their size. The cucumber and radish pieces should be about the same size. Put the veggies into a bowl.

At about one hour before serving, pour the dressing over the vegetables and allow them to marinate, stirring every 20 minutes or so.

Serve to your favorite spice-lovers.