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Japanese-Style Cucumber and Radish Salad

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

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

Nutrition 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

How to Make It

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

  2. 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.