Vegetable-Mint Salsa

Vegetable-Mint Salsa
Makes 1-2 cups

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½ large cucumber, seeds removed, cut into ¼-inch dice (about 1 cup)
4 radishes, trimmed and cut into ¼-inch dice (1/2 cup)
½ red pepper, cut into ¼-inch dice (1/2 cup)
¼ cup packed fresh mint leaves, plus more for garnish
2/4 teaspoon sugar
red pepper flakes
1 clove garlic, pureed with salt
2 scallions, white and green parts thinly sliced
½ teaspoon neutral oil, such as grapeseed or safflower
¼ teaspoon sesame oil (optional)
1 ½ tablespoons lime juice.

Combine all the salsa ingredients in a bowl (except the mint for garnish) and mix well. Cover and place in the refrigerator for at least 1 hour and up to 2.