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Japanese-Style Cucumber and Radish Salad

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.

Cooking Light JUNE 2006

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


  • 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


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.

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