Daikon Salad with Ume Boshi Dressing

Posted by Dana McMahan on September 15, 2008

I used to believe that when it comes to making a choice for a potluck, you don't make friends with salad. Until now...

I may have perfected a new salad so wonderful, that even the most jaded carnivore will dive into my delicious creation. The secret ingredients are daikon and ume.

Daikon is a large white turnip sold in Asian groceries. It looks like this. It has a distinct and sharp taste when served raw and is great when it is thinly sliced and added to miso soup. Ume boshi is a Japanese pickled apricot. It looks like this and is extremely acidic. Ume is often used in rice soup (chazuke) or eaten alongside fish and rice.

DAIKON SALAD WITH UME DRESSING
Ingredients
For the Dressing:
2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons rice vinegar
2 teaspoons ground black pepper
1 tablespoon black sesame seeds
1 tablespoon mayonaise
1 teaspoon lemon juice

For the Salad:
1/4 cup grated daikon
1 teaspoons minced umeboshi
1 cup shaved daikon
1/4 cup pea shoots
4 cups mixed greens
2 cups coined carrots

Garnish:
1/4 cup shredded seaweed
Bonito flakes

Directions
1. MAKE THE DRESSING:Mix all of dressing ingredients and add to the shaved daikon and ume boshi. Mix and chill.
2. COMPOSING THE SALAD:Put mixed greens in individual bowls. Add shaved daikon and carrots. Place pea shoots, bonito flakes and seaweed on top. Spoon over dressing mixture and sprinkle with additional sesame seeds. Serve immediately.

TAGS: Bonito, Daikon, Japanese, Mixed Greens, Salad, Sesame Seeds, Ume
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