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Asian Lychee Salsa

3 Tbsp. finely chopped red radish
2 Tbsp. finely chopped daikon
1 Tbsp. minced fresh cilantro
3 Tbsp. finely chopped lychees
1 tsp. minced fresh opal basil
2 Tbsp. finely chopped jicama
2 Tbsp. finely chopped Maui or other sweet white onion
2 Tbsp. finely chopped cucumber
½ tsp. Asian sesame oil
2 Tbsp. fresh lime juice
2 Tbsp. lychee or other rice wine vinegar
1 Hawaiian or Thai chili, minced, or hot pepper sauce to taste
2 Tbsp. olive oil
Salt to taste

Combine the radish, daikon, cilantro, lychee, basil, jicama, onion and cucumber in a medium bowl. In a small bowl, mix the remaining salsa ingredients to make a dressing. Combine the dressing with the vegetable mixture. Taste and adjust the seasoning. Cover and refrigerate.

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