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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
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.