Japanese Style Cucumber and Radish Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Cooking Light/June issue. Cooking time is time chilling. Ingredients:
1/2 sweet onion, thinly sliced |
8 radishes, sliced |
1 english cucumber, halved lengthwise and sliced |
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 flakes |
1 teaspoon sesame seeds, toasted |
Directions:
1. Combine onion, radishes and cucumber in a medium bowl.
2. Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
3. Drizzle vinegar mixture over cucumber mixture, tossing to coat.
4. Cover and chill 15 minutes.
5. Sprinkle with sesame seeds before serving.
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