Daikon, a Japanese radish, is a lovely and delicate winter root vegetable native to East Asia. Daikon is typically prepared in a few standard ways - pickled, simmered in soups and shredded and dried to make a snack a called kiriboshi-daikon. The sprouts are usually used in sushi dishes, and the leaves are a welcome addition in a stir-fry. Our Daikon Salad presents the radish in its purest form, adorned with a light plum sauce and a sprinkling of Nori.
The Daikon Salad has great texture and is perfectly balanced between sweet, salty and tangy. The nori flakes add an Umami depth that complements the plum sauce and adds color contrast for presentation.
Crush the nori using just your hands and add it to your salad just before serving.
Simple, colorful and packed with flavor and nutrients the salad is easy to prepare. It lends itself to a gorgeous presentation, so it'll impress for sure.
Falls in love with freshly grilled fish, grouper or mackerel.
Brings dreams of a quiet beach on Okinawa Honto.
In the spice chest sesame and scallions.
Suggestions and Alternatives
- Be sure to serve immediately as the Daikon will start to wilt if left too long.
- Plum sauce can be found in most markets, but if not you can substitute it for honey with one teaspoon of lemon juice.
- If you do not own a Japanese mandolin, just use a very sharp knife and julienne.
- You can also grate the radish, which is the most appropriate method called Daikon oroshi.
- There are several variations of Daikon radish, but the purple variety we've used is commonly found in US markets.
- For another salad with nori, try our Ahi Poke Bowl.
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- 1 white daikon radish, julienned
- 1 purple daikon radish, julienned
- 2 tablespoons plum sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon Kosher salt
- 2 tablespoon nori, crushed
- 1 scallion, julienned
- Using a Japanese mandolin set blade level to 1/4 inch. thickness.
- Peel both white and purple daikon. Grate them using a box grater and keep them separate.
- Place grated white and purple Daikon on paper towels, then set aside
- Slice purple Daikon into rounds using a Japanese mandolin and arrange around bowl.
- In a small bowl add plum sauce, sesame oil and Kosher salt.
- Whisk until completely incorporated. set aside.
- Add grated daikon to bowl and fold until incorporated.
- Crumble 1/2 sheet of nori until dusted and sprinkle over salad.
- Julienne scallion on a bias and add to salad.