Daikon and Cucumber Salad
- 1/2 lb. daikon radish (peeled)
- 2 Japanese cucumbers or ½ of an English cucumber
- 1/4 cup carrots (julienned)
- 2 tbsp. Hikari Miso Shio Koji
- 1/2 tbsp. rice vinegar
- 1 tsp. sesame oil
- 1 red chili (chopped, if you prefer less spicy remove the seed)
Cut daikon and cucumber diagonally while rotating them a quarter between cuts. This Japanese cutting technique is called “Rangiri.”
Put daikon, cucumber, carrot, and all the seasonings in a large closable plastic bag.
Remove the air from the bag and massage the vegetables and make sure they are blended well with the seasonings. Keep the bag in the refrigerator for 45-60 minutes for best flavor.
Serve this dish cold or at room temperature. Store in the refrigerator for up to 24 hours.
Quick Tip: The Japanese cutting technique “Rangiri” will provide more surface area for vegetables to absorb flavors.
Message from Nami: “There are many ways to include vegetables in your diet and this simple salad is a nice refreshing palate cleanser to enjoy between dishes.”
About Nami: A native of Yokohama, Japan, Nami inherited her passion for cooking and her culinary basics from her mother. In 2011, she started a blog "Just One Cookbook®" to share many of the most popular Japanese dishes as well as a number of traditional Japanese recipes with a detailed description and step-by-step instructions with pictures. Her blog has become extremely popular around the world. In 2013, she started her YouTube channel Just One Cookbook. Nami currently resides in the San Francisco Bay area with her family.