Radish Salad with Japanese Plum Dressing
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 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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 3
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1/2 tbsp soy sauce
- 3 inch daikon
- 3 bunches mizuna or optional, cucumber or small greens
- 3 shiso leaves (optional)
- 2 tbsp bonito flakes for garnish
- 2 tbsp salmon roe for garnish
- plum dressing
- 1 japanese pickled plum (umeboshi)
- 3 tbsp ponzu sauce
- 1/8 tbsp sugar
- Carbohydrate 2.31590000441456 g
- Cholesterol 34.9066666666667 mg
- Fat 5.18320000930021 g
- Fiber 0.63000000127817 g
- Protein 3.13320000213028 g
- Saturated Fat 0.785813334651918 g
- Serving Size 1 1 Serving (61g)
- Sodium 156.60583363383 mg
- Sugar 1.68590000313639 g
- Trans Fat 0.297446667147622 g
- Calories 65 calories
1. With a mandolin slicer, shred daikon to thread pieces. 2. Soak shredded daikon in cold water for 5-10 minutes to get the crunchy texture and get rid of the bitter flavor. 3. Cut mizuna into 3 inches. 4. Chiffonade (Roll and thinly chop) shiso leaves. 5. Combine all the salad ingredients in a bowl and toss it all together. 6. Remove the seed from umeboshi (pickled plum) and chop into small pieces. 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.
