Cucumber and Daikon Salad
INGREDIENTS- 1 lbs (450g) daikon, peeled and julienned (about 3 cups), soaked in cold water for 10 mins and drained
- 2 baby cucumbers (about 8 oz/ 220g) shaved into long, thin strips (use vegetable peeler) - stopping before you reach the seeds
- 1 small carrot, julienned
- 1/2 small onion, thinly sliced, soaked in water then drained
- 2 sheets nori, lightly toasted, halved and cut into strips
- 2 tsp black sesame seeds
- 2 tbsp soy sauce
- 2 tbsp mirin
- 1 tsp white sugar
- 2 tbsp rice wine vinegar
- 1/2 tsp dashi powder dissolved in 1 tbps water
- Combine all the dressing ingredients in a small bowl and set aside
- To assemble the salad, toss the daikon, cucumbers, carrots and drained onion slices in a medium bowl
- Pile tossed vegetables high on a erving plate
- Immediately before serving , pour over the prepared dressing and top with roasted nori and sesame seeds
Though most widely known as daikon, the radish is also known under other names, including daikon radish, Japanese or Chinese radish, winter radish, mooli or moo, lobak or loh bak, labanos, rabu, phakkat-hua, and cu cai trang.
Daikon is an essential part of Japanese cuisine. It may be simmered and served alone, or in nabe or oden. Daikon is also commonly grated, and served either as a garnish or as an accent in soups such as miso soup.
