
- Cooking Classes
- Masterclasses
- Latin Desserts Masterclass
- Middle Eastern Cooking Masterclass [NEW]
- Quick & Tasty Wednesdays Cooking
- Malaysian Cooking Masterclass [NEW]
- Pinch & Sip Party - MFWF 2025
- Cooking with Australian Ingredients Masterclass
- Flavours of Latin America Masterclass
- Dumpling Party
- Street Food of Asia
- Thai Cooking Masterclass
- Vietnamese Cooking Masterclass
- Japanese Cooking Masterclass
- Chinese Cooking Masterclass
- Indian Cooking Masterclass
- Indonesian Cooking Masterclass
- Korean Cooking Masterclass
- Mexican Cooking Master Class
- Spanish Cooking Master Class
- Pizza Making Party
- Italian Cooking Master Class
- Greek Cooking Master Class
- Sri Lankan Cooking Master Class
- Vegan Cooking Master Class
- Mooncake Making Class
- Cooking with the Stars Series
- Online Cooking & Hamper
- Virtual Team Building Cooking
- Vietnamese Cooking Hamper Delivered & Online Class
- Japanese Sushi Making Hamper Delivered & Online Class
- Mexican Cooking Hamper Delivered & Online Class
- Chinese Dumpling Hamper Delivered & Online Class
- Italian Pasta Making Hamper Delivered & Online Class
- Japanese Ramen Cooking Hamper Delivered & Online Class
- Bush Food Cooking Hamper Delivered & Online Class
- Gift Vouchers
- Recipes
- Masterclasses
- Events
- Kids & Teens
- NDIS
- Blog
- calendar
Printer Friendly
Print Option


Daikon Salad
- Servings
2 - Prep
10 m - Cook
5 m
Recipe By: Chef Ha Nguyen
Easy salad with some of these every vegetables - cherry tomatoes, rocket, cucumber, katsuobushi dried bonito flakes,
Ingredients
- 2 cup Salad leaf - rocket, iceberg or other types
- 1/4 cup Julienne Veg (dikon, carrot, nori strips)
- for ganish Cherry tomato, sesame seeds, spring onion slices
- to taste Dressing ( soy 1 tasp, rice vinegar 1tasp, mirin 1 tasp, sesame oil 1 tsp + salt and pepper)
- . / Optional - kewpie mayo or kewpie dressing
Directions
-
1
- Put all of the dressing ingredients in a bowl and stir well. Set aside.
- What leafy salad and dry well. Peel and slice the daikon into thin juliennes. Soak in water for a while to make it crispy and drain well and squeeze to get rid of any excess moisture.
- Mix the daikon with the dressing. Serve with other vegetables such as cucumber, rocket, carrots and tomato on a plate.
- Sprinkle the sesame seeds over the salad.
- You can serve with katsuobushi and nori seaweed on top for a more traditional Japanese flavour
- Adjust the amount of the dressing ingredients to your taste.
© 2025 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 05/31/2025