Cucumber and Daikon Salad (Sunomono)
Ingredients
|
1 |
daikon radish |
1 |
|
1 |
English cucumber |
1 |
|
5 Tbs |
unseasoned rice vinegar |
75mL |
|
2 Tbs |
granulated sugar |
30mL |
|
1 tsp |
sea salt |
5mL |
|
1 |
4” (10cm) piece of carrot |
1 |
Cooking Difficulty
Peel daikon radish and slice it into thin slices, enough for 1 cup (125mL). Slice the cucumber to the same thickness, also enough for 1 cup (125mL). Salt the cucumber and daikon slices and let rest about 10 mins. Rinse the daikon and cucumber slices in a strainer. Peel and finely grate the carrot.
Mix the vinegar and sugar in a cup. Pour the vinegar mixture over the cucumber and daikon slices. Refrigerate at least 15 min. before serving. Top each salad with a small mound of the shredded carrot.
