Quick and healthy salad with tangy homemade dressing.
Yields1 Serving 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
1DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.
2Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.
3Blanch dried kombu in simmering water until softened. Drain and rinse under running water.
4In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes.
Ingredients
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
1DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.
2Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.
3Blanch dried kombu in simmering water until softened. Drain and rinse under running water.
4In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes.
Daikon, Kyuri & Kombu Salad with Ume Boshi Dressing