Cucumber Radish Salad with Ginger and Green Chillis

This is a wonderfully fresh and colourful salad that complements a lot of roasted and grilled meats and kebabs. I dished out my mandoline and sliced the cucumber and radish super-thin with the skin on. The resulting translucent discs ringed with jewel-toned red and green, showcased the bright note of the ginger and heat of the green chilli beautifully. The recipe works equally well as a crunchy relish if you finely dice the cucumber and radish instead of slicing it. I add the salt just before serving to prevent the water in the vegetables from being leached.

Ingredients 

1 large Cucumber
8–10 small Radishes
1-inch piece Ginger, peeled and grated
4–6 Green Chillis, finely chopped
1/8 cup Parsley, finely chopped
Juice of ½ lemon
1/8 tsp freshly ground Black Pepper
Salt (to taste)

1. Slice the cucumbers and radishes as thin as possible with the skin on, preferably with a mandoline. Alternately, you can finely dice the vegetables.
2. In a large bowl, mix cucumber and radishes with the rest of the ingredients, except salt, and toss well. Store in a fridge for 30 mins to chill. 
3. Remove from fridge, add salt, toss well and serve immediately.