- 1/4 cup seasoned rice vinegar
- 1 teaspoon white sugar, or to taste
- 1 bay leaf
- salt and ground black pepper to taste
- 4 Japanese cucumbers – peeled, seeded, and sliced thin
- 2 cups thinly sliced daikon radish
- 1 tablespoon fine sea salt
- 1 cup thinly sliced sweet onion (such as Maui®)
- 2 cups grape tomatoes, halved
- 1/4 cup chopped fresh chives
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced garlic
- 1 teaspoon ground white pepper
- Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
- Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
- Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.