(courtesy of Jamie Swing, manager, T’s Mesquite Rotisserie in Incline Village. Serves 6 to 8)
“This recipe was actually my great grandma’s,” Jamie Swing says, “and it’s super simple.”
5 sliced cucumbers, peeled or unpeeled (“We partially peel ours at T’s,” Swing says.)
1 carrot, thinly sliced
5 radishes, thinly sliced
½ red onion, thinly sliced
Seasoned rice vinegar
Combine all ingredients in bowl. Use enough rice vinegar to cover all vegetables. Marinate at least a few hours before enjoying.