Daikon And Cucumber Sunomono Salad Recipe

Cooking Directions

• STEP 1.Peel and thinly slice the daikon radish and cucumber.
• STEP 2.In a bowl, combine rice vinegar, sugar, and salt to make the dressing.
• STEP 3.Add the sliced daikon and cucumber to the dressing and toss well to coat.
• STEP 4.Let the salad marinate in the refrigerator for at least 30 minutes.
• STEP 5.Serve chilled and garnish with sesame seeds or chopped green onions, if desired.

Cooking Tips

• For a milder flavor, soak the sliced daikon radish in cold water for 10 minutes before using.
• You can adjust the sweetness and tanginess of the dressing by adding more or less sugar and vinegar.
• This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage and Serving

• Store the salad in an airtight container in the refrigerator.
• Serve the salad chilled as a side dish or a refreshing snack.
• Garnish with sesame seeds or chopped green onions for added flavor and presentation.