Japanese-Style Cucumber and Radish Salad

recipe
Inspired by sunomono, a Japanese salad often made with sliced cucumber and daikon radish, this variation is a refreshing no-cook option to serve alongside grilled salmon or teriyaki-style chicken skewers.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 39
Caloriesfromfat 62 %
Fat 2.7 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.9 g
Protein 0.7 g
Carbohydrate 3.2 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 14 mg
Calcium 106 mg

Ingredients

1/2 cup thinly sliced sweet onion
8 sliced radishes (about 4 ounces)
1 English cucumber, peeled, halved lengthwise, and sliced (about 10 ounces)
1/4 cup rice wine vinegar
2 teaspoons canola oil
1 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 teaspoon sesame seeds, toasted

Preparation

Combine onion, radishes, and English cucumber in a medium bowl.

Combine vinegar and next 4 ingredients (through pepper) in a small bowl; stir until blended. Drizzle vinegar mixture over cucumber mixture, tossing to coat. Cover with plastic wrap, and chill 15 minutes. Sprinkle with sesame seeds before serving.

Cynthia Nims,

Cooking Light

June 2006
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