Daikon And Cucumber Salad - Recipe With Step By Step Photos And Videos

The light, juicy daikon and cucumber salad is a great appetizer and refreshing addition to meat stews.

Ingredients

Daikon - 450 g

Cucumber - 350 g

Salt - 1 tsp

Rice vinegar - 4 tablespoons

Sugar - 2 tablespoons (no slide)

Soy sauce - 2 tablespoons

Roasted sesame seeds - 1 tablespoon

• 58 kcal
• 15 minutes.
• 45 minutes
• 1 hour

Photo of the finished dish

Recipe video: Daikon and Cucumber Salad

Step by step recipe with photos and videos

A juicy, crispy, pleasantly refreshing daikon cucumber salad is a traditional Japanese dish that is usually served as a light snack or to complement meat stews. The salad dressing is a mixture of rice vinegar, soy sauce and sugar, which gives the dish a pungent, spicy flavor that combines sweet, salty and sour flavors at the same time. Such a salad can be a great alternative to pickles, a healthy and tasty addition to lunch or dinner. Try it!

You will need these ingredients for cooking.

Peel the daikon and cut into thin slices or halves / quarters if the daikon is large. For cucumbers, if desired, peel 1 thin strip of skin from each barrel (purely for aesthetics and a striped look) and also cut into thin slices.

Place the sliced cucumbers and daikon in a deep bowl, sprinkle with salt, mix thoroughly and leave at room temperature for 15 minutes.

Then drain off all the juice that has emerged.

Rinse the cucumbers and daikon in cold water, strain and squeeze lightly to remove the remaining salt.

In a separate container, mix the components of the dressing: 4 tbsp. rice vinegar, 2 tbsp. (without a slide) sugar, 2 tbsp. soy sauce. I give the most typical proportions of the ingredients of the dressing, but you can always adapt them to your taste by adding a little more vinegar, a little less sugar or a little less soy sauce. With the original proportions, the taste is sweetish-salty, with a slight sourness in the aftertaste.

Add dressing to prepared daikon and cucumbers. Mix everything well and place the salad in the refrigerator for at least 30 minutes before serving, so that it cools and the vegetables are soaked in the dressing.

Sprinkle toasted sesame seeds over the salad before serving and stir again.

A refreshing, light and juicy Japanese salad with daikon and cucumber is ready. Enjoy your meal!