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.
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
How to Make It
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.