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Daikon Salad (Radish Salad with Japanese Plum Dressing) 大根サラダ

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    Daikon Salad with salmon roe in a bowl.
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    For today’s recipe, I prepared very refreshing Daikon Salad because it’s been a while since I’ve shared a Japanese-style salad. Daikon Salad is a popular Japanese salad menu at traditional Japanese restaurants and Izakaya, and I hope you enjoy making this easy salad at home.

    Daikon Salad in a bowl.

    Daikon is mild flavored, very large, white Japanese radish, and it’s often used as garnishing for sashimi or grated and served with Agedashi Tofu or Tempura. For this salad, I shredded daikon into long thin strips so that it gives a nice crunchy texture while you eat. Daikon is widely available at Asian markets and sometimes even in Western supermarkets in the US. To pick a good daikon, just make sure the inside looks juicy and not dry. If you are also able to get organic daikon, I highly recommend it since the flavor is much better than regular ones.

    As for the salad dressing, I combined my favorite sesame ponzu vinaigrette and umeboshi. Ponzu is a citrus-based soy sauce and it’s used as a dip for Shabu Shabu and sashimi, or used as a dressing. Umeboshi is salted pickled Japanese ume (plums). They are a common ingredient for Onigiri (rice ball) and you might have also seen a single umeboshi placed in the center of the rice inside a bento (Japanese lunchbox). The salty sour flavor from umeboshi adds a nice kick to the dressing. If you cannot find umeboshi, don’t worry, this sesame ponzu vinaigrette for the recipe is still very delicious.

    With this recipe, I’m guest posting at my blogger friend Charle’s Five Euro Food. You might remember Charles, who’s English and currently living in France, shared his delectable Flambéed Pear Purses with Caramel Sauce and Ganâche on Just One Cookbook last December when I was in Taiwan. I hope you will stop by his wonderful site. Have a wonderful week ahead!

    Daikon Salad and sake bottle on a table.

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    5 from 2 votes
    Daikon Salad |
    Daikon Salad (Radish Salad with Japanese Plum Dressing)
    Prep Time
    20 mins
    Total Time
    20 mins
    Daikon is mild flavored, very large, white Japanese radish, and it’s often used as garnishing for sashimi or grated and served with Agedashi Tofu or Tempura.  For this salad, I shredded daikon into long thin strips so that it gives a nice crunchy texture while you eat. 
    Course: Appetizer, Salad
    Cuisine: Japanese
    Keyword: daikon, simple salad
    Servings: 3
    Author: Namiko Chen
    Japanese Plum Dressing:
    1. With a mandolin slicer (I use this brand), shred daikon to thread pieces.
      Daikon Salad 1
    2. Soak shredded daikon in cold water for 5-10 minutes to get the crunchy texture and get rid of the bitter flavor.
      Daikon Salad 2
    3. Cut mizuna into 3 inches.
      Daikon Salad 3
    4. Chiffonade shiso leaves.
      Daikon Salad 4
    5. Combine all the salad ingredients in a bowl and toss it all together.
      Daikon Salad 5
    6. Remove the seed from umeboshi and chop into small pieces.
      Daikon Salad 6
    7. Combine all the dressing ingredients in a small bowl and whisk all together.
      sauce inside a bowl next to a small whisk on cutting board
    8. Serve chilled. Sprinkle katsuobushi (bonito flakes) and ikura (salmon roe) if you like. Pour the dressing when you are ready to serve.
    Recipe Notes

    Ponzu: Homemade recipe, click here.


    Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.


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