Daikon Salad with Pickled Plum Dressing
Very simple but refreshing salad that takes no time to make. Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad. Combined with soy sauce, the dressing has a typical Japanese touch.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200g (7oz) diakon ((about 2 x 4cm (1½") thick discs, note 1))
- 60-80g (2.1-2.8oz) baby spinach or mizuna
- 1 umeboshi ((note 3), seed removed, cut into very small pieces)
- 2 tbsp dashi stock ((note 3))
- 1 tbsp rice vinegar
- 1 tbsp salad oil
- ½ tsp soy sauce
- ½ tsp sugar
- 1 cup bonito flakes ((note 3))
- ¼ sheet roasted seaweed (, finely julienned into about 3cm (1¾") long pieces (optional))
Instructions
- 1
Put all the Dressing ingredients in a jar with a lid and shake well (or in a bowl and mix very well). It is OK to have chunks of umeboshi left in the dressing.
- 2
Place a daikon disk on a cutting board, circle face down. Slice 2mm (1/16") thick, then cut the slices same direction into 2mm matchsticks. Leave the daikon sticks in a bowl filled with chilled water (not in ingredients) for 5 minutes to make them crisp. Drain.
- 3
Spread baby spinach on a cutting board and cut them 3-4 times at equal intervals. This will make the size of spinach smaller. If using mizuna, cut them into 4cm (1½") long.
- 4
Mix daikon and spinach in a bowl. Then, transfer the salad onto a serving plate.
- 5
Top with bonito flakes and roasted seaweed if using. Pour the plum dressing over the salad and serve, or serve the salad with the dressing on the side.