Daikon Salad with Ume Plum Dressing
With long and thin strips of white radish, Daikon Salad with shiso and mizuna has a nice crunchy texture and refreshing flavor. Here, I add ume (pickled plum) to a sesame ponzu vinaigrette base for a delicious Japanese dressing.
Foto: Just One Cookbook
Ingredients
- 3 inches daikon radish
- 7 oz mizuna (Japanese mustard green) ((or substitute cucumber or microgreens))
- 3 shiso leaves (perilla/ooba) ((optional))
- 1 umeboshi (Japanese pickled plums)
- 3 Tbsp ponzu ((or make my homemade Ponzu recipe))
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar (unseasoned)
- ½ Tbsp soy sauce
- ⅛ tsp sugar
- 2 Tbsp katsuobushi (dried bonito flakes) ((optional))
- 2 Tbsp ikura (salmon roe) ((optional))
Steps
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Peel 3 inches daikon radish. Using a mandoline slicer, shred the daikon radish into thin sticks.
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Soak the shredded daikon in cold water for 5–10 minutes to get a crunchy texture and remove the bitter flavor.
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Cut 7 oz mizuna (Japanese mustard green) into 2-inch (5-cm) pieces.
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Chiffonade 3 shiso leaves (perilla/ooba).
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Combine all the salad ingredients in a bowl and toss it all together.
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Remove the seed from 1 umeboshi (Japanese pickled plums) and chop it into small pieces.
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In a small bowl, combine the chopped umeboshi, 3 Tbsp ponzu, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar (unseasoned), ½ Tbsp soy sauce, and ⅛ tsp sugar. Whisk them all together.
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Serve the salad chilled. Pour the dressing when you are ready to serve. Sprinkle 2 Tbsp katsuobushi (dried bonito flakes) and 2 Tbsp ikura (salmon roe) on top, if you‘d like.
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You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Keep the toppings and dressing separate from the salad and add when you are ready to serve.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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