Cucumber and Daikon Sunomono Salad
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!
Servings: 4
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
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.
Nutrition
Serving: 216g | Calories: 50kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 160mg | Potassium: 318mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5.5IU | Vitamin C: 14.1mg | Calcium: 33.7mg | Iron: 0.5mg