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.
Ingredients
Servings:
- 3 inches daikon radish
- 7 oz mizuna (Japanese mustard green) (or substitute cucumber or microgreens)
- 3 shiso leaves (perilla/ooba) (optional)
For the Ume Plum Dressing
- 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
For the Garnish
- 2 Tbsp katsuobushi (dried bonito flakes) (optional)
- 2 Tbsp ikura (salmon roe) (optional)
Instructions
- Peel 3 inches daikon radish. Using a mandoline slicer, shred the daikon radish into thin sticks.
- Soak the shredded daikon in cold water for 5–10 minutes to get a crunchy texture and remove the bitter flavor.
- Cut 7 oz mizuna (Japanese mustard green) into 2-inch (5-cm) pieces.
- Chiffonade 3 shiso leaves (perilla/ooba).
- Combine all the salad ingredients in a bowl and toss it all together.
To Make the Dressing
- Remove the seed from 1 umeboshi (Japanese pickled plums) and chop it into small pieces.
- 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.
To Store
- 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.
- 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.
To Serve
Nutrition
Calories: 70kcal, Carbohydrates: 11g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 314mg, Potassium: 481mg, Fiber: 4g, Sugar: 3g, Vitamin A: 2000IU, Vitamin C: 71mg, Calcium: 103mg, Iron: 1mg
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
