Japanese Daikon and Carrot Sunomono

Amanda McKillop

A delicate and refreshing Japanese salad, Daikon and Carrot Sunomono, offers a harmonious balance of sweet, sour, and umami flavors, perfect for cleansing the palate. Rooted in traditional Japanese cuisine, this dish embodies simplicity and elegance.

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Prep Time 20

Total Time 20

Course Salad

Cuisine East / Southeast Asian

Servings bowls

Calories 56 kcal

Equipment

1 Mandoline slicer
1 Mixing bowl
1 Whisk

Ingredients

1 cup daikon radish peeled and thinly sliced
1 cup carrot peeled and julienned
¼ cup rice vinegar preferably unseasoned
2 tablespoons sugar
½ teaspoon soy sauce low sodium preferred
¼ 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

For a more vibrant appearance, briefly blanch the carrots in boiling water before adding to the salad. Substitute white sugar with honey for a natural sweetness, adjusting to taste.

Nutrition

Calories: 56kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.4gSodium: 216mgPotassium: 180mgFiber: 2gSugar: 8gVitamin A: 5346IUVitamin C: 8mgCalcium: 39mgIron: 1mg

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