Japanese-Style Cucumber and Radish Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. 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 |
Directions:
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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