Cucumber and Daikon Sunomono Salad

Name: Cucumber and Daikon Sunomono Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 small cucumber, seeded and sliced thinly (or 3 persian cucumbers); 1 piece of daikon radish, peeled and sliced in thin half rounds (3-in to 4-in piece of daikon, depending on thickness); 1 tsp salt; 5 tbsp rice vinegar; 1.5 tbsp coconut sugar or white sugar

Jump to Recipe Print Recipe

This light and tangy salad is a traditional Japanese dish featuring crisp cucumber and crunchy daikon radish, thinly sliced and marinated in a delicate rice vinegar dressing. Perfect as a refreshing side, appetizer, or even on a poke bowl!

What is Sunomono Salad?

Sunomono is a traditional Japanese salad typically made with thinly sliced vegetables marinated in a tangy, sweetened rice vinegar dressing.

The term “sunomono” literally means “vinegared things,” reflecting the key component of the dish.

Typical ingredients include cucumbers, seaweed, and sometimes seafood like octopus or shrimp.

This salad is known for its refreshing taste and is often served as a side dish or appetizer, providing a light and palate-cleansing addition to a meal.

In addition to flavoring the salad, the rice vinegar dressing acts as a preservative, allowing the salad to maintain its crisp texture.

What Makes Cucumber and Daikon Sunomono Salad Healthy?

This refreshing salad supports your gut health and overall health in multiple ways:

Fiber: Daikon radishes are a good source of dietary fiber, which aids in digestion, promotes regular bowel movements, and can help prevent constipation.

Antioxidants: Both cucumbers and daikon radishes contain antioxidants, which help combat oxidative stress and reduce inflammation in the body.

Vitamins and Minerals: This salad provides essential vitamins and minerals such as vitamin C, potassium, and magnesium.

Probiotic Benefits: The vinegar used in the dressing can have probiotic properties that support a healthy gut microbiome, aiding in digestion and enhancing nutrient absorption.

Cleansing Properties: Daikon radish is known for its detoxifying properties, helping to cleanse the liver and promote the elimination of toxins from the body.

What is Daikon?

Daikon is a long, tubular root vegetable with a crunchy texture, mild, slightly peppery flavor.

Commonly used in Asian cuisine, it’s often served raw in salads, pickled as a condiment, or cooked in soups and stews.

Daikon is rich in vitamins C and B6, potassium, magnesium, and calcium, and has high water content and low calories, making it a nutritious addition to various dishes.

Additionally, daikon offers digestive benefits and detoxifying properties.

Sunomono salad is my favorite preparation for daikon. I love it as a side or appetizer before sushi. I’m also a big fan of the Vietnamese approach to sunomono in a vermicelli bowl.

Ingredients

For this sunomono salad you’ll need:

cucumber
daikon radish
salt
rice vinegar
coconut sugar or white sugar

Scroll to the recipe card below for exact quantities.

Instructions

Seed and thinly slice the cucumber (diagonals or half rounds if the cucumber is thick).

Peel and thinly slice the daikon in half rounds.

Put cucumber and daikon slices in a bowl and sprinkle with salt.

Mix well, then let them sit and sweat for 5 to 10 minutes. Liquid will accumulate at the bottom of the bowl.

In a separate small bowl, mix rice vinegar and sugar to incorporate and dissolve the sugar.

Rinse the cucumber and daikon in a strainer. Lightly squeeze the veggies to remove excess liquid. Transfer them to a clean bowl.

Pour the vinegar dressing over the cucumber and daikon. Let it rest at room temperature or in the refrigerator for at least 15 minutes to let the flavors meld.

Recipe FAQs

Can I make this salad ahead of time?

Yes, Cucumber Daikon Sunomono Salad can be made ahead of time. In fact, allowing the vegetables to marinate in the vinegar dressing for at least an hour before serving enhances the flavors. Store it in the refrigerator for up to 24 hours.

Is this salad gluten-free?

Yes, the traditional ingredients in a sunomono salad are naturally gluten-free.

What is the best way to slice the vegetables?

For the best texture, use a mandoline or a very sharp knife to slice the cucumber and daikon radish as thinly as possible. Thin slices absorb the dressing more effectively and provide a better mouthfeel. If you want a better crunch, do not slice too thinly.

Can I use other vegetables?

Yes, you can customize the salad by adding or substituting other vegetables such as carrots, seaweed (wakame), or other types of radishes. These variations can add different textures and flavors to the dish.

What type of rice vinegar should I use?

Unseasoned rice vinegar is traditionally used as it does not have added sugar.

How long should the vegetables marinate?

For optimal flavor, let the vegetables marinate in the vinegar dressing for at least 30 minutes to an hour. This allows the flavors to meld and the vegetables to slightly soften while retaining their crunch.

Can I add seafood to this salad?

Yes, adding seafood such as shrimp, crab, or octopus can enhance the salad, making it more substantial and adding protein. Simply cook the seafood and add it to the salad before marinating.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 24 hours. The vegetables might soften a bit more over time, but the flavors will continue to develop.

What can I serve with this salad?

Cucumber Daikon Sunomono Salad pairs well with sushi, grilled fish, teriyaki chicken, or other Japanese dishes. It also works well as a refreshing side dish for any Asian-inspired meal. For another flavorful veggie side to go with sunomono salad, try Sesame Miso Spinach (pictured below).

Print Recipe

5 from 1 vote