Japanese Cucumber and Daikon Salad

Kitchen Tested
  • Yield 6 to 8 servings

Crisp, refreshing and full of Asian character.

This is not really a salad; it's more like an arrangement of raw vegetables drizzled with oil and vinegar. Black sesame seeds are found in Asian markets, but you can use all brown if you want.


1 cup red radishes or Easter egg radishes, thinly sliced
1 cup peeled and thin-sliced white radish (Daikon)
1/2 English cucumber, peeled, leaving stipes and thinly sliced
4 scallions, very thinly sliced
1 tablespoon sesame seeds
2 teaspoons black sesame seeds
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1/2 teaspoon kosher salt
1/2 teaspoon crushed dried red pepper flakes
1/4 cup minced cilantro


  1. Arrange sliced radishes and cucumbers on a large plate. (If you have a black plate, this salad looks really great on it.)
  2. Scatter the scallions over the top. Sprinkle the sesame seeds over all. Drizzle oil and vinegar over all. Sprinkle with salt and red pepper flakes. Scatter cilantro over the top and serve.  



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