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Japanese cucumber and radish salad

This Japanese cucumber and radish salad goes really well with Teriyaki chicken or salmon. You can also serve it on the side of sushi, karaage, chicken yakitori, or chicken katsu. It’s perfect for bento boxes, lunch or picnic  boxes too.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 8 radishes
  • ½ cucumber
  • 1 bunch spring onions
  • ½ tsp grated ginger or 2 Tbsp pickled ginger
  • 1 clove of garlic minced (optional)
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp Japanese rice vinegar
  • ½ tsp brown sugar or honey
  • 1 Tbsp Kikkoman soy sauce
  • 1 Tbsp sesame seeds
  • 2 Tbsp garden cress

Method
 

  1. Wash the cucumber, cut it in half lengthwise and scrape the seeds out with a small spoon. Cut the cucumber into 1 cm thick half moons, then cut them in half again.
  2. Wash, trim, then thinly slice the spring onions. Wash, trim and slice the radishes or cut them into small chunks.
  3. Scatter the chopped vegetables into a bowl.
  4. Mix the soy sauce, ginger, sesame oil and rice vinegar. Add the ginger and garlic. Taste it and add some sugar or honey to your liking. Taste it again and adjust the flavours.
  5. Pour the dressing over the vegetables and add half of the sesame seeds. Toss well. Rest for about 10 minutes, then add the remaining sesame seeds and the cress, just before serving.