Japanese Cucumber Maui Onion And Daikon Radish Salad Recipes
DAIKON RADISH SALAD
Make and share this Daikon Radish Salad recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- mix carrots and daikon
- mix everything else but seeds together mix pour over radishs top with seeds.
Nutrition Facts : Calories 59.9, Fat 3.9, SaturatedFat 0.6, Sodium 141.8, Carbohydrate 5.9, Fiber 1.7, Sugar 2.2, Protein 1.2
JAPANESE CUCUMBER SALAD
This recipe comes from Japanese Cuisine for Everyone by Yukiko Moriyasma. It is something my mom used to make all the time and is my absolute favorite way to eat cucumbers.
Provided by sofie-a-toast
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Slice cucumbers very thin. Soak a few minutes in salt water, drain and squeeze.
- Mix the remaining ingredients together and marinate cucumbers in the sauce for at least 15 minutes.
- Serve sprinkled with sesame seeds to taste.
JAPANESE CUCUMBER SALAD
Make and share this Japanese Cucumber Salad recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
- In a large bowl, combine cucumbers, salt and pepper, mix well.
- Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
- Sprinkle with sesame seeds and mix.
- Let marinate for 20 minutes before serving.
- Adjust seasonings before serving.
JAPANESE STYLE CUCUMBER AND RADISH SALAD
Inspired by sunomono a Japanese salad often made with cukes and daikon radish. Posted for ZWT2. Cooking Light/June issue. Cooking time is time chilling!
Provided by katie in the UP
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine onion, radishes and cucumber in a medium bowl.
- Combine vinegar and next 4 ingredients in a small bowl; stir until well blended.
- Drizzle vinegar mixture over cucumber mixture, tossing to coat.
- Cover and chill 15 minutes.
- Sprinkle with sesame seeds before serving.
JAPANESE CUCUMBER SALAD
A nice marinated salad. Very authentic tasting. Use a light soy sauce, not dark, for a more delicate flavor. The seaweed in this dish is optional. I usually make it without. The prep time includes the time to soak the seaweed. If you omit the seaweed, prep time goes down to 10 minutes. This is from the book Japanese Cuisine for Everyone from the Quick and Easy series. I got this book 20 years ago, but saw it for sale in an upscale Japanese store just the other day.
Provided by alvinakatz
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the sauce ingredients together: rice vinegar, soy sauce, sugar and 1/4 tsp salt.
- Soak seaweed (if using) in cold water for 20 minutes. Remove hard parts, if any. Chop coarsely. Rinse in hot water then blanch in cold water. Drain and squeeze.
- Peel cucumber, if waxed. Cut length-wise into match shaped pieces. Soak in the 2/3 c cold salted water a few minutes. Drain and squeeze.
- Toss cucumber and seaweed in a small bowl with sauce. Serve garnished with sesame seeds.
Nutrition Facts : Calories 58.7, Fat 1.7, SaturatedFat 0.3, Sodium 794.1, Carbohydrate 10.9, Fiber 1.1, Sugar 7.3, Protein 1.6
MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC
This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.
Provided by TheShields
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
- Place the radish in a medium bowl and mix with the red pepper powder.
- Add the sugar, salt, green onion and garlic, stir to combine.
- Sprinkle the radish mixture with the vinegar and mix well.
- Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
- Refrigerate until ready to serve.
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