Using a Japanese mandolin set blade level to 1/4 inch.
Peel both white and purple Daikon. shred using a box grater and keep them separate.
Wrap each pile of shredded white and purple Daikon in damp paper towels, then set aside
Slice purple Daikon into rounds using a Japanese mandolin and arrange around a bowl.
in a small bowl add plum sauce, sesame oil, Kosher salt
whisk until completely incorporated. set aside
Add both grated Daikon to bowl and dress
crumble one sheet of sushi nori until dusted and sprinkle over salad
julienne scallion on a bias and add to top of salad