Daikon and Cucumber Sunomono Salad
A traditional Japanese sunomono salad featuring daikon radish and cucumber, dressed in a simple blend of rice vinegar, sugar, and salt, makes an excellent side or appetizer.
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Instructions
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Place cucumber and daikon slices in a large bowl, then sprinkle with salt and let sweat for 5 to 10 minutes.
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Wash and drain the slices, then gently squeeze out excess liquid and transfer to a clean bowl.
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In a separate small bowl, combine rice vinegar and sugar.
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Pour the vinegar mixture over the vegetables and let sit for 15 minutes to meld flavors.
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Serve immediately or chill for 30 minutes before serving.
Nutritional Info (per serving)
Calories:
49 kcal
Carbohydrate:
11 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
542 mg
Sugar:
9 g
Fat:
0 g
Unsaturated Fat:
0 g