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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.
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Printed From otaokitchen.com.au 05/08/2025