Japanese Cucumber and Daikon Salad

  • Yield: 6 to 8 servings

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.


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

Nutritional Info *per serving

  • Calories 52
  • Fat 5g
  • Saturated Fat .51g
  • Cholesterol 0mg
  • Sodium 78mg
  • Carbohydrate 2g
  • Fiber .51g
  • Sugars .38g
  • Protein 1g