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

Jump to Recipe Discussion
  • Daikon Salad with salmon roe in a bowl.
    Before I start, I want to thank you for subscribing/re-subscribing to my new email newsletter.  I’m really happy to see a lot of you are already resubscribing!  Thank you so much and it means a lot to me.  I take your privacy very seriously so don’t worry about SPAM, and I hope you continue to enjoy the newsletters.

    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.

    Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!

    0 from 0 votes
    Daikon Salad | JustOneCookbook.com
    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: Nami
    Ingredients
    Japanese Plum Dressing:
    Instructions
    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.
    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.

     

    Make It Into A Meal

  • Just One Cookbook: Essential Japanese Recipes

    Love Our Recipes?

    Leave A Comment

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Discussion

  • Laura (Tutti Dolci) wrote:
  • vianney wrote:
  • Susan wrote:
  • Baker Street wrote:
  • Raymund wrote:
    • Nami wrote:
  • Charles wrote:
  • Tataya Kudo wrote:
  • Andrea wrote:
  • Kristen wrote:
  • yummychunklet wrote:
  • Tina (PinayInTexas) wrote:
  • Reem | Simply Reem wrote:
  • Liren wrote:
  • Hyosun Ro wrote:
  • Simply Vicky wrote:
  • Nazneen|Coffee and Crumpets wrote:
  • Sissi wrote:
    • Nami wrote:
  • Holly wrote:
  • Hannah wrote:
  • Helene Dsouza I Masala Herb wrote:
  • bakerbynature wrote:
  • [email protected] and Donuts wrote:
  • claire @ the realistic nutritionist wrote:
  • Kelly @ Inspired Edibles wrote:
  • Ramona wrote:
  • Tania @ A Perfect Pantry wrote:
  • Lisa H wrote:
  • Lynna wrote:
  • Muna Kenny wrote:
  • Eha wrote:
  • anna wrote:
  • Chung-Ah | Damn Delicious wrote:
  • Medeja wrote:
  • Lucy @ Lucy eats wrote:
  • Kitchen Belleicious wrote:
  • Vicki Bensinger wrote:
  • Shawn wrote:
  • Katerina wrote:
  • Dara wrote:
  • Asmita wrote:
  • Hester @ Alchemy in the Kitchen wrote:
  • Sanjeeta KK wrote:
  • Rowena @ Apron and Sneakers wrote:
  • Malli wrote:
  • Eri wrote:
  • nipponnin wrote:
  • Balvinder wrote:
  • Kristi Rimkus wrote:
  • Carolyn Jung wrote:
  • amy @ uTryIt wrote:
  • Suzi wrote:
  • kitchenriffs wrote:
  • Jean (Lemons and Anchovies) wrote:
  • Donalyn wrote:
  • Patty wrote:
  • Lori Lynn wrote:
  • Adora’s Box wrote:
  • Food Jaunts wrote:
  • Kiran @ KiranTarun.com wrote:
  • Bam’s Kitchen wrote:
    • Nami wrote:
  • Lily wrote:
  • Denise wrote:
    • Nami wrote:
  • Elaine Fukumoto wrote:
    • Nami wrote: