Description
Quick and easy Japanese salted daikon salad. Enjoy this refreshing and crunchy side dish with your meal.
Ingredients
Scale
- 1 pound daikon radish, peeled
- 1 teaspoon salt
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds
Instructions
- Cut the daikon into thin slices or matchsticks.
- Place the daikon in a bowl and mix with salt.
- Let it sit for 15-20 minutes to draw out moisture.
- Squeeze out excess water from the daikon.
- In a separate bowl, whisk together rice vinegar, sugar, sesame oil, and red pepper flakes (if using).
- Add the daikon to the dressing and toss to combine.
- Garnish with sesame seeds.
- Refrigerate for at least 30 minutes before serving.
Notes
- Adjust the amount of salt and sugar to your preference.
- For a milder flavor, soak the daikon in water after salting to remove excess salt.
- You can add other vegetables like carrots or cucumbers.
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 50
- Sugar: 3g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg