Cucumber and White Radish Salad

-Recipe from Yamuna mataji
          This simple salad contrasts crisp raw vegetables with a creamy pine nut dressing. Spooned into a shallow dish and garnished with a decorative pattern of paprika, minced parsley and roasted cumin and sesame seeds, this is an eye-catcher for a buffet.

Preparation and draining time (after assembling ingredients): 30 minutes
Serves: 6

2 small Cucumbers (about 12 ounces/340 g), peeled, halved, seeded and coarsely shredded salt
2 white icicle salad radishes (about 6 ounces/170 g),
  Scraped and coarsely shredded
cup (60 ml) sour cream or yogurt
2 table spoons (30 ml) powdered pine nuts or almonds
1 table spoon (15 ml) olive or sesame oil
teaspoon (1 ml) paprika or cayenne pepper
2 table spoons (30 ml) minced parsley
table spoon (7 ml) dry-roasted coarsely crushed cumin seeds
2 table spoons (30 ml) dry-roasted white sesame seeds

       Place the cucumbers in a strainer resting over a bowl and sprinkle with salt. Drain for at least hour and then press between your palms to extract excess liquid. Combine the cucumbers, radishes, sour cream or yogurt, nuts and oil in a mixing bowl and blend well. Transfer to a shallow serving dish and sprinkle decoratively with paprika or cayenne, parsley and cumin and sesame seeds. Serve at room temperature or chilled.