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Daikon, Kyuri & Kombu Salad with Ume Boshi Dressing

Yields1 Serving

Quick and healthy salad with tangy homemade dressing.

 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

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


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


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


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