Japanese-Style Cucumber and Radish Salad

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

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 62%
  • Fat: 2.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 0.7g
  • Carbohydrate: 3.2g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 14mg
  • Calcium: 106mg

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

  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.
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Japanese-Style Cucumber and Radish Salad Recipe at a Glance
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