Side Dish: Japan – ポン酢ライムのきゅうりと大根の和え物 ▶ Ponzu-Lime no Kyūri to Daikon no Aemono (Ponzu-Lime Cucumber and Radish Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 30 min

Ingredients

2 Persian cucumbers (8 oz / 225 g), thinly sliced or ribboned
6 radishes, thinly sliced
2 scallions, thinly sliced
1 / 4 cup (4 g) cilantro leaves, torn (optional)
2 tbsp (30 ml) ponzu sauce (or 1 1 / 2 tbsp soy sauce + 1 1 / 2 tbsp citrus juice)
1 tbsp (15 ml) rice vinegar
1 tbsp (15 ml) fresh lime juice
1 tsp lime zest
1 tsp grated fresh ginger
1 tsp honey (or sugar)
1 tsp toasted sesame oil
1 tbsp (9 g) toasted sesame seeds
1 / 4 tsp red pepper flakes (optional)
1 / 4 tsp kosher salt

Instructions

Place the sliced cucumbers in a bowl and sprinkle with the kosher salt. Toss and let sit 10 minutes to draw out excess water, then gently blot dry with paper towels.
In a small bowl, whisk together ponzu, rice vinegar, lime juice, lime zest, grated ginger, honey, sesame oil, and red pepper flakes until dissolved.
Combine cucumbers, radishes, and scallions in a mixing bowl. Add cilantro if using. Pour the dressing over and toss to coat evenly. Taste and adjust seasoning if needed.
Sprinkle with toasted sesame seeds. Chill 5–10 minutes for flavors to meld, then serve alongside the lettuce wraps for a cool, crunchy, citrusy counterpoint.