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Sunomono Daikon salad with sesame seeds and fresh cilantro
Refreshing Japanese Daikon Salad

Sunomono Daikon Salad

Author: Flavelo
Recipes Salads
Sunomono relies on osmotic pressure to transform the texture of the daikon. By salting the radish first, we draw out cellular water, collapsing the cell walls slightly. This results in a vegetable that is flexible and crunchy ('crisp-tender') rather than raw and brittle. The vinegar dressing then penetrates the vegetable more effectively.
🕒 Prep Time 10 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 100 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Mandoline Slicer: Highly recommended for getting wafer-thin, uniform slices of radish.
  • Colander: For draining the salted radish.

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Slice thin, salt, and massage.

Tip: You must physically massage the salt into the slices until they bend without snapping. This mechanical action speeds up the water release.
2 ✓

Drain and SQUEEZE.

Tip: Any water left in the radish will dilute the vinegar dressing, making the salad taste bland. Squeeze until no drips remain.
3 ✓

Dress and serve.

Tip: Rice vinegar is low-acid (approx 4%) compared to Western white vinegar (5-7%). Do not substitute directly, or it will be too sour.

Recipe FAQ

Too salty?
Rinse the radish quickly after salting if you are sensitive to sodium, but be sure to squeeze it dry again.
Substitute for Daikon?
Red radishes work, but the flavor is peppier. Turnips are a closer mild substitute.
Storage?
Keeps for 3 days in the fridge. It stays crunchy!

Ingredients

  • 10 oz Daikon Radish
  • 1 tbsp Sugar
  • 1 tsp Salt
  • 3 tbsp Rice Vinegar (unseasoned)
  • 1 tsp Soy Sauce
  • 1 tsp Toasted Sesame Seeds