1 large seedless Cucumber, spiralized into desired shape
3-4 large Radishes, thinly sliced
1 tablespoon Black Sesame Seeds
1 tablespoon White Miso Paste
1 tablespoon Soy Sauce
4 tablespoons Honey
2 teaspoons Sesame Oil
1/4 teaspoon Chili Flakes
1/3 cup and 1 tablespoon Rice Vinegar
1/2 cup Water
2 tablespoons Lime Juice
2 teaspoons Kosher Salt
In a small saucepot, bring 1/3 cup Rice Vinegar, water, 3 tablespoons honey, and salt to a boil. Turn off heat. Cool the liquid and stir in the lime juice. Place radishes in an airtight container and pour the pickling liquid over them. Seal the container and refrigerate for at least 2 hours.
In a bowl, whisk together miso paste, soy sauce, 1 tablespoon honey, sesame oil, 1 tablespoon rice wine vinegar, and chili flakes. Toss to coat the cucumbers. Mix cucumbers with radishes and garnish with black sesame seeds.