About the Recipe
Daikon is regarded as a staple vegetable in Japan and regularly finds its way onto the table in salads, soups and stews. In summer, it features raw in refreshing salads like this one. If you find the taste of raw daikon a little bitter for your tatse, simply immerse it in water for 10 - 15 minutes after cutting and the bitterness will be drawn out.
Ingredients
300g / 10.5oz white radish, peeled and halved
300g / 10.5oz cucumber
1 small red onion
for the vinaigrette:
3.5 tbsps japanese rice vinegar
2 tbsps honey
2 tsp sesame oil
a pinch of salt
1/2 tbsp toasted white sesame
seeds
Preparation
for the vinaigrette:
combine the rice vinegar, honey, sesame oil, salt, sugar and cooking sake. mix well
for the salad:
thinly slice the onion thinly and place in water for 10 mins
slice the radish lengthways and then julienne
cut the cucumber diagonally and then julienne
drain and squeeze the onion
combine the vegetables and drizzle with the dressing