SlawsAsianEasy

Radish and Cucumber Slaw with Ginger Vinaigrette

Name: Radish and Cucumber Slaw with Ginger Vinaigrette
Prep time: 25 min
Total time: 25 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 1 lb (450 g) Radishes, trimmed, rinsed, and sliced thin (about 1/8-inch/3mm thick); 1 large (400 g) English or regular cucumber, sliced thin (about 1/8-inch/3mm thick) into half-moons; ½ tsp (3 g) Kosher salt; 2 tbsp (30 g) Fresh ginger root, peeled and minced finely; ⅓ cup (80 ml) Rice vinegar; 2 tbsp (30 ml) Toasted sesame oil; 1 tbsp (15 ml) Soy sauce; 1 tbsp (12 g) Sugar; 2 tbsp (20 g) Sesame seeds, white or black, for garnish (optional); 2 tbsp (5 g) Fresh cilantro, fresh, chopped for garnish (optional); 2 scallions (30 g) Green onions / scallions, sliced thin for garnish (optional)

From the MyKitchenBank Kitchen

A crisp, refreshing Asian-inspired slaw of thinly sliced radishes and cucumbers dressed in a bright ginger vinaigrette. The vegetables are salted to release excess water, then marinated in a zesty blend of rice vinegar, toasted sesame oil, and minced fresh ginger with a touch of sweetness. Serve cold as a fresh side dish, salad topping, or refreshing accompaniment to grilled meats, grain bowls, and sandwiches.

Prep: 25 min
Cook: —
Wait: 40 min
Total: 1 hr 5 min
Makes: 6 servings (about 5 cups)

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Ingredients

6 servings

For the Slaw
1 lb (450 g) Radishes, trimmed, rinsed, and sliced thin (about 1/8-inch/3mm thick)
1 large (400 g) English or regular cucumber, sliced thin (about 1/8-inch/3mm thick) into half-moons
½ tsp (3 g) Kosher salt
For the Ginger Vinaigrette
2 tbsp (30 g) Fresh ginger root, peeled and minced finely
⅓ cup (80 ml) Rice vinegar
2 tbsp (30 ml) Toasted sesame oil
1 tbsp (15 ml) Soy sauce
1 tbsp (12 g) Sugar
For Garnish (optional)
2 tbsp (20 g) Sesame seeds, white or black, for garnish (optional)
2 tbsp (5 g) Fresh cilantro, fresh, chopped for garnish (optional)
2 scallions (30 g) Green onions / scallions, sliced thin for garnish (optional)

Equipment (6)

Mandoline slicer or sharp chef's knife (8-inch / 20 cm blade)
Medium mixing bowl (3-quart / 3-liter capacity)
Small bowl or glass jar with tight-fitting lid
Whisk or fork
Cutting board
Colander or fine-mesh sieve (optional, for draining vegetables)

Steps

Before you start

Wash and dry all vegetables thoroughly before beginning; excess moisture can dilute the dressing
Peel the ginger and have it ready to mince, or use pre-peeled fresh ginger
Read through the full recipe to understand the salting and marinating timeline; allow 45 minutes to 1 hour from start to serving

1
Slice radishes and cucumber
- Using a mandoline slicer or sharp chef's knife, thinly slice the trimmed radishes and cucumber into uniform pieces about 1/8-inch (3mm) thick.
- For radishes, slice them crosswise or at a slight angle.
- For the cucumber, slice into thin half-moons.
- Place all the sliced vegetables in a medium bowl (about 3-quart / 3-liter).
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Ready when: All vegetables are uniformly thin, about 1/8-inch (3mm) thick
Tip: Use a mandoline slicer for consistent results, keeping your fingers clear of the blade with a hand guard or cut-resistant gloves.
2
Salt vegetables and drain
- Sprinkle 1/2 teaspoon (3g) of salt over the sliced vegetables and gently toss with your hands or two spoons to distribute the salt evenly.
- Let the bowl sit at room temperature for 10 minutes, allowing the vegetables to release excess water.
- You'll notice liquid collecting in the bottom of the bowl.
- Pour off this liquid by gently tilting the bowl, or pour the vegetables into a colander briefly and then return them to the bowl.
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Ready when: Visible liquid has collected at the bottom of the bowl
Tip: Don't skip this step—removing excess water is key to preventing the slaw from becoming watery after dressing.
3
Whisk vinaigrette
- In a small bowl, combine 2 tablespoons (30g) of minced fresh ginger, 1/3 cup (80ml) of rice vinegar, 2 tablespoons (30ml) of toasted sesame oil, 1 tablespoon (15ml) of soy sauce, and 1 tablespoon (12g) of sugar.
- Whisk together thoroughly until the sugar is completely dissolved and the mixture is smooth and homogeneous, about 1 to 2 minutes.
- Alternatively, add all ingredients to a jar with a tight-fitting lid and shake vigorously for about 30 seconds.
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Ready when: No sugar crystals are visible and the dressing is smooth and well combined
Tip: Whisk thoroughly to ensure the sugar dissolves completely; any remaining crystals will be gritty in the finished dish.
4
Dress slaw and marinate
- Pour the ginger vinaigrette over the drained sliced vegetables and toss gently but thoroughly with two spoons or tongs to ensure every piece is coated evenly.
- Cover the bowl with plastic wrap or a lid and place in the refrigerator for at least 30 minutes, ideally 45 minutes to 1 hour.
- During this time, the flavors will meld, and the vegetables will soften slightly while maintaining a pleasant crunch.
- Do not marinate longer than 2 hours or the vegetables will become mushy and lose their crispness.
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Ready when: Vegetables are evenly coated with dressing and have absorbed some of the liquid
Tip: Don't marinate longer than 2 hours, or the radishes will become too soft and the slaw will lose its pleasant crunch.
5
Garnish and serve
- Remove the slaw from the refrigerator and give it a final, gentle toss.
- Transfer to a serving platter or individual bowls.
- Top with sesame seeds (white or black, about 2 tablespoons total), fresh cilantro (about 2 tablespoons chopped), and sliced scallions (2 scallions, sliced thin), if using.
- Serve immediately while the vegetables are still crisp and cold.
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Ready when: Slaw is chilled, dressed, and garnished, ready to serve
Tip: Serve immediately for the best texture; the slaw can become soggy if held too long.

Good to know

Tips

Use a mandoline slicer for thin, uniform slices, keeping your fingers clear of the blade with a hand guard or cut-resistant gloves.
Don't skip the salting step—it removes excess water that would otherwise dilute the dressing and make the slaw soggy.
Serve the slaw within 2 hours of dressing for the crispest texture and freshest flavor.
For extra heat, add a pinch of red pepper flakes or a sliced fresh red chile to the vinaigrette.

Make ahead

The ginger vinaigrette can be made up to 1 day ahead and stored in an airtight container or jar in the refrigerator. Dress the vegetables no more than 2 hours before serving to maintain optimal crispness and texture.

Storage & reheating

Room temperature: Serve within 2 hours or the slaw will become soggy. Refrigerator: Store in an airtight container for up to 2 days. The vegetables will soften over time, so eat within 1-2 days for the best texture. Freezer: Not recommended; freezing and thawing will make the vegetables mushy.

Substitutions

Radishes → Daikon radish. Daikon has a milder flavor and stays crunchier longer. Slice the same thickness as regular radishes.
Rice vinegar → Lime juice for half the rice vinegar. Replace 2 tablespoons of rice vinegar with fresh lime juice for a brighter, more citrusy flavor.
Sugar → Honey. Use 2 teaspoons honey in place of sugar. Whisk thoroughly as it dissolves more slowly.
Rice vinegar → White vinegar or apple cider vinegar. Use if rice vinegar is unavailable, though the flavor will be slightly sharper and more acidic.