Daikon Salad with Ume Plum Dressing

• portionen: 3 servings
• aktive zeit: 20 minutes
• gesamtzeit: 20 minutes

Zutaten

3 inches daikon radish

7 oz mizuna (Japanese mustard green) (or substitute cucumber or microgreens)

3 shiso leaves (perilla/ooba) (optional)

1 umeboshi (Japanese pickled plums)

3 Tbsp ponzu (or make my homemade Ponzu recipe)

1 Tbsp toasted sesame oil

1 Tbsp rice vinegar (unseasoned)

½ Tbsp soy sauce

⅛ tsp sugar

2 Tbsp katsuobushi (dried bonito flakes) (optional)

2 Tbsp ikura (salmon roe) (optional)

Anweisungen

Peel 3 inches daikon radish. Using a mandoline slicer, shred the daikon radish into thin sticks.

Soak the shredded daikon in cold water for 5–10 minutes to get a crunchy texture and remove the bitter flavor.

Cut 7 oz mizuna (Japanese mustard green) into 2-inch (5-cm) pieces.

Chiffonade 3 shiso leaves (perilla/ooba).

Combine all the salad ingredients in a bowl and toss it all together.

To Make the Dressing

Remove the seed from 1 umeboshi (Japanese pickled plums) and chop it into small pieces.

In a small bowl, combine the chopped umeboshi, 3 Tbsp ponzu, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar (unseasoned), ½ Tbsp soy sauce, and ⅛ tsp sugar. Whisk them all together.

To Store

Serve the salad chilled. Pour the dressing when you are ready to serve. Sprinkle 2 Tbsp katsuobushi (dried bonito flakes) and 2 Tbsp ikura (salmon roe) on top, if you‘d like.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Keep the toppings and dressing separate from the salad and add when you are ready to serve.

Nährwertangaben

• Kalorien: 70 kcal
• Gesamtfett: 3 g
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 2 g
• Natrium: 314 mg
• Gesamtkohlenhydrate: 11 g
• Ballaststoffe: 4 g
• Zucker insgesamt: 3 g
• Eiweiß: 3 g