Japanese Style Cucumber And Radish Salad Recipes

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JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

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

2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

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 RESTAURANT CUCUMBER SALAD



Japanese Restaurant Cucumber Salad image

Simple and easy to make, with a sweet and spicy dressing that adds a refreshing bite. This recipe comes from a lovely, now-elderly Japanese woman friend who was a second-generation immigrant and patiently endured internment during WWII as a young girl. The cucumber salad is similar to sunomo in Japanese restaurants, but a bit more assertive. The ingredients are available in the Asian or ethnic foods sections of most metropolitan grocery stores. If you're diabetic, use sugar substitute instead of sugar with the same results. Original recipe called for 1 teaspoon MSG also.

Provided by MARYLAUREN

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 6

2 tablespoons white sugar
2 tablespoons rice vinegar
1 teaspoon Asian (toasted) sesame oil
1 teaspoon chili paste (sambal oelek)
salt to taste
2 large cucumbers - peeled, seeded, and cut into 1/4-inch slices

Steps:

  • Whisk sugar, rice vinegar, sesame oil, chile paste, and salt together in a bowl. Add cucumbers and stir to coat. Allow salad to marinate for 30 minutes before serving at room temperature.

Nutrition Facts : Calories 54.5 calories, Carbohydrate 10.5 g, Fat 1.6 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 13.6 mg, Sugar 6.5 g

JAPANESE STYLE CUCUMBER AND RADISH SALAD



Japanese Style Cucumber and Radish Salad image

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

1/2 sweet onion, thinly sliced
8 radishes, sliced
1 English cucumber, halved lengthwise and sliced
1/4 cup rice wine vinegar
2 teaspoons canola oil
1 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 teaspoon sesame seeds, toasted

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.

CUCUMBER AND WATERMELON RADISH SALAD



Cucumber and Watermelon Radish Salad image

A good buddy of mine and someone I cook with frequently is very comfortable cooking Japanese-inspired food. This is a recipe I picked up from him several years ago and make all the time for friends and family. The preparation is simple, and the flavors are fresh and bold. I think you're going to love adding this to your salad repertoire.

Provided by Marc Murphy

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon la-yu (Japanese chile oil)
2 hothouse cucumbers, split in half lengthwise and cut into medium dice but uneven pieces
2 medium watermelon radishes, peeled, halved and thinly sliced on a mandoline
2 tablespoons toasted sesame seeds (see Cook's Note)

Steps:

  • Add the soy sauce, sesame oil and la-yu to a small bowl and whisk to combine. Set aside.
  • Add the cucumbers and watermelon radishes to a medium bowl and mix with the vinaigrette. Let sit for about 15 minutes.
  • Garnish with the toasted sesame seeds and serve.

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

This Japanese cucumber salad is quick, crisp, cool, and refreshing, with a tangy-sweet flavor. You'll love this amazingly simple veggie side dish. It is even good the next day!

Provided by Kelly Joy

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 5

2 medium cucumbers
6 tablespoons rice wine vinegar
6 tablespoons white sugar
2 tablespoons soy sauce
½ teaspoon sesame seeds, or more to taste

Steps:

  • Peel cucumbers. Halve lengthwise and remove seeds. Slice into 1/4-inch thick half moons.
  • Mix vinegar, sugar, and soy sauce together in a bowl until sugar is completely dissolved. Add cucumbers and stir until coated. Cover and refrigerate for at least 2 hours before serving. Sprinkle with sesame seeds and serve cold.

Nutrition Facts : Calories 91 calories, Carbohydrate 22 g, Fat 0.4 g, Fiber 0.8 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 453 mg, Sugar 18.9 g

PICKLED RADISH & CUCUMBER SALAD



Pickled radish & cucumber salad image

This super-healthy side dish is a great way of getting two of your five-a-day

Provided by Good Food team

Categories     Dinner, Side dish

Time 15m

Number Of Ingredients 7

3 tbsp rice vinegar
1 tbsp caster sugar
few splashes of toasted sesame oil
2 spring onions , finely sliced
1 large cucumber , halved lengthways
300g radishes , sliced
small handful coriander leaves

Steps:

  • In a large bowl mix together the rice vinegar, sugar, sesame oil and spring onion.
  • Use a teaspoon to scrape out the cucumber's seeds, then slice into halfmoons. Mix into the dressing with the radishes and scatter with coriander. Serve.

Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

CUCUMBER AND RADISH SALAD WITH YOGURT AND CUMIN



Cucumber and Radish Salad With Yogurt and Cumin image

This is based on a recipe from Mark Peel's "New Classic Family Dinners." Slice the cucumbers and radishes as thin as you can. I use an inexpensive plastic Japanese mandolin for this. (Make sure to use the guard so you don't cut your fingertips!) I eat this as a salad and also as a delicious bruschetta or crostini topping.

Provided by Martha Rose Shulman

Categories     easy, quick, salads and dressings

Time 30m

Yield Serves 4

Number Of Ingredients 12

3/4 pound cucumbers, peeled if the skin is thick, preferably seedless (Japanese, Persian or hothouse)
Salt to taste
1 medium-size bunch radishes (about 5 ounces), trimmed and sliced very thin
1/2 to 3/4 teaspoon black sesame seeds or nigella seeds (to taste)
1/2 teaspoon cumin seeds, lightly toasted and ground
1/8 to 1/4 teaspoon freshly ground black pepper (to taste)
1/8 teaspoon turmeric
1/2 teaspoon curry powder
1/3 cup thick Greek style yogurt
1 small garlic clove, puréed
1 tablespoon fresh lemon juice
Chopped chives for garnish

Steps:

  • Cut the cucumbers in half and using a teaspoon, scoop out seeds if necessary. Slice paper-thin. Toss with a generous amount of salt and place in a colander over a bowl or in the sink for 10 minutes. Place in a bowl of cold water and swish them around, then salt again and let sit for another 10 minutes. Rinse and drain on a clean kitchen towel. Transfer to a salad bowl and add the radishes and sesame seeds or nigella seeds.
  • In a small bowl stir the cumin, pepper, turmeric and curry powder into the yogurt. Whisk in the garlic and lemon juice. Add salt to taste. Toss with the cucumbers and radishes, garnish with chopped chives and serve, or refrigerate until ready to serve.

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 3 grams, TransFat 0 grams

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