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.