Sunomono is a Japanese vinegared salad โ in this version, thinly sliced daikon and carrot sit in a sweet-sour rice vinegar dressing finished with toasted sesame seeds. The whole thing takes 20 minutes, no cooking required, and it makes a genuinely useful side dish that cuts through rich or heavy mains without any fuss.
Why this recipe works
Two things make this salad land properly. First, the sugar dissolves completely into the vinegar before the vegetables go in โ thatโs not just a mixing step, itโs what keeps the dressing from tasting sharp and one-note. Second, the 10-minute marinating time is doing real work: the salt in the dressing draws a small amount of moisture out of the daikon and carrot, which softens the raw edge of the radish while keeping both vegetables genuinely crisp rather than soggy. Cut thicker than 1/8 inch and the daikon stays too pungent; cut thinner and it goes limp before you get it to the table. The mandoline isnโt fussy equipment here โ itโs the fastest way to get consistent slices that marinate evenly.
Shopping notes
- Daikon radish: Look for it at Asian grocery stores or well-stocked supermarkets. Choose a firm, heavy root with no soft spots โ a flabby daikon wonโt crisp up in the dressing. A standard daikon is large, so youโll only need a short section for this recipe.
- Rice vinegar: The recipe calls for unseasoned rice vinegar. Seasoned rice vinegar already contains sugar and salt, so if thatโs what you have, cut the added sugar by about half and skip the salt, then taste before marinating.
- Toasted sesame seeds: Pre-toasted seeds from an Asian grocery are convenient and usually fresher than the jarred supermarket version. If yours smell stale, a dry skillet over medium heat for 2โ3 minutes fixes that.
Keeping leftovers crisp
Store leftovers in an airtight container in the fridge โ the salad keeps well for up to 2 days, and the flavor actually deepens overnight as the vegetables continue to absorb the dressing. That said, add the sesame seeds at the table rather than storing them mixed in; seeds that sit in liquid go soft and lose their texture entirely. Beyond 48 hours the daikon softens noticeably, so this isnโt a make-it-Sunday-eat-it-Thursday situation. If youโre prepping ahead for a weeknight dinner, slice the vegetables and mix the dressing separately, then combine them 10โ15 minutes before you eat โ dress it at the table, because vegetables sitting in acidic dressing for hours will go limp and waterlogged.
Mistakes to avoid
- Skipping the sugar-dissolving step: Adding undissolved sugar directly to the vegetables means some bites will be sharp and some will be sweet. Whisk the dressing until completely clear before anything else goes in.
- Using the wrong vinegar: Regular white vinegar or apple cider vinegar will make the dressing noticeably harsher. Rice vinegar has a milder acidity that works with the sugar rather than fighting it.
- Overcrowding the bowl during marinating: If the vegetables are piled up, the ones on top wonโt get coated. Use a bowl large enough to toss everything flat, or stir once halfway through the 10-minute rest.
- Serving it warm: This salad needs to be cold. If your daikon came straight from a warm counter, refrigerate the dressed salad for a few minutes before serving โ room-temperature sunomono tastes flat.
- Forgetting to taste the dressing before adding vegetables: Rice vinegars vary in acidity by brand. A quick taste before you add the vegetables lets you adjust sugar or salt without guessing.
Japanese Daikon and Carrot Sunomono
Equipment
- 1 Mandoline slicer
- 1 Mixing bowl
- 1 Whisk
Ingredients
- 1 cup daikon radish peeled and thinly sliced
- 1 cup carrot peeled and julienned
- ยผ cup rice vinegar preferably unseasoned
- 2 tablespoons sugar
- ยฝ teaspoon soy sauce low sodium preferred
- ยผ teaspoon salt
- 1 tablespoon sesame seeds toasted
Instructions
- Use a mandoline slicer to thinly slice 1 cup of peeled daikon radish and 1 cup of peeled, julienned carrot. The slices should be uniform in thickness, about 1/8 inch (3 mm) for a perfect texture.
- In a mixing bowl, whisk together 1/4 cup of rice vinegar, 2 tablespoons of sugar, 1/2 teaspoon of low-sodium soy sauce, and 1/4 teaspoon of salt until the sugar is completely dissolved and the mixture is clear.
- Add the sliced daikon and carrot into the bowl with the dressing. Gently toss to ensure the vegetables are well coated. Allow to marinate for at least 10 minutes to absorb the flavors.
- Just before serving, sprinkle 1 tablespoon of toasted sesame seeds over the salad. Give a final gentle toss to mix the seeds evenly.
Notes
Nutrition
FAQ
Can I make this without a mandoline?
Yes โ a sharp chefโs knife works fine. Aim for slices around 1/8 inch thick and try to keep them consistent so they marinate at the same rate.
Do I need to salt and press the vegetables first?
Not for this recipe. The salt in the dressing draws out enough moisture during the 10-minute marinate without a separate pressing step, which saves time and keeps the process simple.
My daikon smells very strong โ is that normal?
Yes, raw daikon has a pungent, slightly sulfurous smell that mellows significantly once it sits in the vinegar dressing. If the smell bothers you, marinate it a few minutes longer rather than skipping it.
Can I use a different sweetener instead of sugar?
Honey works as a substitute โ start with about 1ยฝ tablespoons since itโs sweeter than sugar, and whisk it thoroughly into the vinegar until fully dissolved before adding the vegetables.
What can I serve this alongside to make it a full meal?
It pairs well with anything that benefits from a light, acidic contrast โ grilled fish, teriyaki chicken, or even a simple bowl of steamed rice with a fried egg. The sharp-sweet dressing cuts through fatty or salty mains effectively.