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Daikon Ribbon Salad

Prep Time:

20 Minutes

Cook Time:

0 Minutes


2 Servings



About the Recipe

The daikon is a much under-estimated vegetable outside of Asia. In Japan, it's a different story - the daikon is venerated for its health benefits and its versatility both cooked and raw. Not only that, but it is a cinch to grow daikon as well. This recipe presents daikoon in its raw form as a quick, tasty and healthy salad dish. Try it once and it will become one of your mainstay salad dishes.


20cm - 8in (approx. 450g / 15 oz) daikon (AKA white radish or mouli)

1 tsp salt

1 heaped spoon of Japanese dashi stock granules

2 tsp lemon juice

1/2 tsp sugar

a handful of rocket leaves, rinse

a little toasted sesame seeds


first, peel off the daikon skin. then,  cut the daikon in half in lengthways and slice the daikon longways into ribbons using a vegetable peeler 

slice last pieces of daikon into shreds using a sharp kitchen knife

next, put your daikon ribbons into a large bowl. sprinkle with the salt and leave for at least for 10 mins

meanwhile, chop the rocket roughly and then set aside

now return to your daikon ribbons. carefully squeeze any excess water from the ribbons. do this a  a couple of times and then drain

add the Japanese dashi granules, lemon juice, sugar and chopped rocket leaves to the ribbons and mix together, taking care not to break up the ribbons as you do so

your daikon ribbon salad is ready for the table

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