Daikon and Cucumber Salad with Shio Koji
For a light and refreshing side dish, try this Daikon and Cucumber Salad with Shio Koji. A natural seasoning made with malted rice and salt, shio koji enhances the umami flavor of this simple and healthy salad.
Ingredients
- ½ lb daikon radish (peeled)
- 2 Japanese or Persian cucumbers (or use ½ English cucumber but seeds must be removed)
- ¼ cup carrots (julienned)
- 2 Tbsp shio koji (I used Hikari Miso Shio Koji; you can substitute with 2 tsp kosher salt, but will lack in umami)
- ½ Tbsp rice vinegar (unseasoned)
- 1 tsp toasted sesame oil
- 1 red chili (chopped, if you prefer less spicy remove the seed)
Instructions
- Before You Start…Please note that this recipe requires at least 1 hour of pickling time.
- Cut ½ lb daikon radish and 2 Japanese or Persian cucumbers diagonally while rotating them a quarter turn between cuts. This Japanese cutting technique is called rangiri.
- Put the daikon, cucumber, and ¼ cup carrots (julienned) in a large resealable plastic bag. Then, add 2 Tbsp shio koji, ½ Tbsp rice vinegar (unseasoned), 1 tsp toasted sesame oil, and 1 red chili (chopped and seeded).
- Remove the air from the bag and rub the vegetables from outside the bag, making sure to distribute the seasonings well. Keep the bag in the refrigerator for 1 hour for the best flavor.
- Serve this dish cold or at room temperature.
To Store
- You can keep the leftovers in an airtight container and store in the refrigerator for up to 24 hours.
Nutrition
Calories: 75kcal, Carbohydrates: 12g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 395mg, Potassium: 463mg, Fiber: 3g, Sugar: 9g, Vitamin A: 2946IU, Vitamin C: 60mg, Calcium: 48mg, Iron: 1mg
