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–+ servings
A bowl of ponzu cucumbers and radishes in a bowl.
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5 from 1 vote

Asian Cucumber and Radish Salad

This 6 ingredient Asian cucumber and radish salad is made with citrusy ponzu sauce and a sprinkle of red pepper flakes to add a little spiciness.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Japanese
Diet: Vegetarian
Servings: 6 people
Calories: 43kcal
Author: Genevieve Morrison

Equipment

  • 1 cutting board and knife
  • 1 mixing bowl

Ingredients

  • 2 greenhouse cucumbers - sliced ⅔-inch thick
  • 5 red radishes - thinly sliced
  • 2 tbsp. red onion - thinly sliced
  • 4 tbsp. ponzu sauce
  • 1 tbsp. sesame oil
  • ¼ tsp. red pepper flakes

Instructions

  • Gently stir 5 sliced radishes, 2 sliced greenouse cucumbers and 2 tbsp. thinly sliced red onion in a mixing bowl with 4 tbsp. ponzu sauce and 1 tbsp. sesame oil. Sprinkle with ¼ tsp. red pepper flakes. Serve or refrigerate and allow the cucumbers and radishes to marinate for an hour before serving.

Notes

This salad will stay fresh for up to 5 days in a refrigerated, sealed container.
Although the salad can truly be made and served within only 10 minutes, I suggest making it about an hour before serving (or up to a day ahead!) so that the cucumbers and radishes can marinate in the ponzu.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 2ounces | Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 230mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 0.3mg