Daikon, Kyuri & Kombu Salad with Ume Boshi Dressing 

Serves: 4 | Prep Time: 20 Minutes

Quick  and healthy salad with tangy homemade dressing.

You Will Need

  • Pre-cut kombu kelp, washed 1 piece
  • Kyuri, shredded 1no
  • Daikon, peeled and shredded 100g
  • Shisho leaves, julienned 3 pieces
  • Dried bonito flakes/ ‘Katsuobushi’ 1/4 cup
  • Umeboshi plums pitted and chopped finely 2 nos
  • Rice vinegar 2 tablespoons
  • Honey 1 tablespoon
  • Ponzu sauce 1 1/2 tablespoons
  • Extra virgin olive oil 1 tablespoon
  • White sesame seeds, toasted 1/2 teaspoon
  • Directions

    1. DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.

    2.Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.

    3.Blanch dried kombu in simmering water until softened. Drain and rinse under running water.

    4.In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes. 

     

     

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