Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Cynthia Nims
Recipe by Cooking Light June 2006

Gallery

Recipe Summary test

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine onion, radishes, and English cucumber in a medium bowl.

    Advertisement
  • 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.

Nutrition Facts

39 calories; calories from fat 62%; fat 2.7g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.9g; protein 0.7g; carbohydrates 3.2g; fiber 0.5g; iron 0.9mg; sodium 14mg; calcium 106mg.
Advertisement