Daikon salad with umeboshi dressing is light and refreshing. It’s simple and it gives you another use for daikon when you have left overs.
Ingredients
1 tablespoon of umeboshi minced
1 tablespoon of rice vinegar
1 teaspoon of sugar
1 teaspoon of water
2 tablespoons of canola oil or vegetable oil
2 cups of daikon cut julienne and use the top portion of the daikon
Directions
1) Mince the umeboshi.
2) Mix the umeboshi, water, vinegar and sugar and mix until the sugar is dissolved. Add vegetable oil and mix again. (If you have a salad dressing emulsifier use that or just put in a jar and shake)
3) Cut the daikon julienne and add 2 tablespoons of the umeboshi dressing and mix well. Taste and add more if you prefer.
4) Serve and drizzle a little of the ume on top. If you have some shiso, you can top it off with thinly sliced shiso for a little green.
Pull the seed out and use the edge of the knife to scrape off the ume.
Mince the umeboshi by chopping horizontally and vertically.
Mix the salad dressing ingredients except the oil first.
Chop the daikon julienne.
Add the dressing to the daikon and mix in a bowl.
Serve and top with a little bit of ume dressing.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
