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Japanese Cucumber Maui Onion and Daikon Radish Salad Recipes
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Recipe Name : Japanese Cucumber Maui Onion and Daikon Radish Salad
Country : Japan
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Category : Home > Japanese Recipes > All
Chef : Chef #848413
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# 2 lbs japanese cucumbers (Sliced Thin)
# 2 cups daikon radishes (Sliced Thin)
# 1 cup maui onion (Sliced Thin)
# 2 cups grape tomatoes (Sliced in Half)
# 1 tablespoon sea salt (Fine)
# 1 teaspoon ground black pepper (Fine)
# 1/4 cup seasoned rice vinegar
# 2 teaspoons sugar (Fine)
# 1 garlic clove
# 2 bay leaves (Whole)
# 1/4 cup fresh chives (Chopped)

1.Wash the cucumbers and pat dry. Slice the cucumbers in half lengthwise and remove the seeds with a small spoon. Use a mandoline to slice the cucumbers very thin. Place the cucumbers on a paper towel.

2.Wash the daikon radishes, peel and pat dry. Slice the radishes very thin using a mandoline and place on a dry paper towel.

3.Sprinkle 2 teaspoons of fine sea salt over the cucumbers and radishes. Let stand for 10 minutes.

4.Rinse the radishes and cucumbers under cold water. Pat dry the cucumbers, radishes and place on a paper towel to dry.

5.Add the cucumbers and radishes to a salad bowl. Peel the clove of garlic. Add the peeled garlic clove and the bay leaves to the salad. Toss the salad gently.

6.Peel the onion, cut in half and slice the onion very thin using a mandoline.

7.Add the onion slices to the salad and toss.

8.Wash the grape tomatoes, pat dry and slice in half. Add the tomatoes to the salad bowl and toss.

9.In a small saucepan add the rice vinegar and bring to a slow boil. Wisk the sugar into the rice vinegar until the sugar is completely disolved. Pour the warm dressing over the salad. Season the salad with the remaining sea salt and black pepper. Toss the salad until completely coated.

10.Chill the salad for 30 minutes before service. Remove the garlic clove and bay leaves from the salad before service. Place the salad on a chilled plates.

11.Garnish the salads with fresh chopped chives and serve.