Description
A light and refreshing Daikon Radish Cucumber Salad featuring thinly sliced daikon and cucumber tossed in a savory sesame dressing with a hint of heat from red pepper flakes. Perfect as a crisp side dish or a healthy snack, this salad combines crunchy textures with the nutty aroma of sesame seeds.
Ingredients
Vegetables
- 2 Daikon radishes
- 1 English cucumber
Dressing
- 2 tablespoons sesame oil
- 2 teaspoons rice wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon white sesame seeds
- 1/2 teaspoon black sesame seeds
Instructions
- Prepare Vegetables: Peel the daikon radishes and slice them very thinly (about 1/32 inch) using a mandoline. Thinly slice the cucumber to about 1/16 inch thickness and combine both in a large mixing bowl.
- Make Dressing: In a small mixing bowl, combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, ground black pepper, white sesame seeds, and black sesame seeds. Stir thoroughly until the salt and sugar have fully dissolved into the dressing.
- Toss Salad: Pour the sesame dressing over the sliced daikon and cucumber. Toss all ingredients gently but thoroughly to ensure the vegetables are evenly coated in the dressing.
- Marinate: Allow the salad to sit for 15 minutes so the flavors can meld and the vegetables can slightly soften while retaining their crunch. Toss the salad once more before serving.
- Serve: Transfer the salad to a large serving bowl or spread it on a platter for a fresh and vibrant presentation. Serve chilled or at room temperature.
Notes
- Use a mandoline slicer for uniformly thin slices to enhance texture and flavor absorption.
- Adjust the red pepper flakes to your desired spice level.
- This salad can be made a few hours ahead and refrigerated for better flavor infusion.
- For a gluten-free option, ensure the rice wine vinegar is certified gluten-free.
- Serve as a side to grilled meats or as a light appetizer.
