Persimmon Daikon Salad
Persimmon Daikon Salad is quite popular in Japan as an autumn salad. The colours of orange and white are pretty and appetising, particularly with a small amount of green leaves added to it. The dressing is a simple mixture of oil, lemon juice and vinegar.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 150 g (5.3oz) daikon (about 2 discs of 4 cm (1½”) thick, note 2)
- 150 g (5.3oz) peeled persimmon (note 1)
- 15 g (0.5oz) mizuna leaves (optional, note 3)
- 1 tbsp lemon juice
- 1 tsp rice wine vinegar ((or apple cider vinegar))
- 1 tbsp canola oil ((or other plain oil, note 5))
- A pinch of salt
- Black pepper
Instructions
- 1
Place a daikon disc on a cutting board, circle face down. Slice 3mm (⅛") thick, then cut the slices same direction into 3mm (⅛") matchsticks. Leave the daikon sticks in a bowl filled with chilled water (not in ingredients) for 5 minutes to make them crisp.
- 2
Slice persimmon vertically into 3mm (⅛") thick slices, then cut the slices the same direction into 3mm (⅛") matchsticks.
- 3
If mizuna leaves are large in relation to persimmon and daikon, cut them into two.
- 4
Place persimmon, daikon and mizuna in a bowl.
- 5
Put all the Dressing ingredients in a jar or a small bowl and shake/mix well.
- 6
Pour the dressing into the persimmon bowl and gently mix the salad so that persimmon, daikon and mizuna leaves are evenly scattered and well coated in the dressing.
- 7
Transfer salad to a serving bowl individually or a large bowl. Serve immediately.