Recipe: Yummy Daikon Radish Sprout Salad

Daikon Radish Sprout Salad. A lovely, yet extremely easy Japanese salad to prepare is arugula and daikon radish sprouts (kaiware) salad with a simple dressing of fresh-squeezed lemon juice, olive oil, and sea salt. The premise of Japanese cooking is to highlight the natural and fresh flavors of foods. A lovely, yet extremely easy Japanese salad to prepare is arugula and daikon radish sprouts (kaiware) salad with a simple dressing of fresh-squeezed lemon juice, olive oil, and sea salt.

Wash the sprouts well, and cut off the roots. Shred the crab sticks into thin strips. Add the sprouts to the combined sauce. You can cook Daikon Radish Sprout Salad using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Daikon Radish Sprout Salad

1. You need 1 can of Canned tuna.
2. You need 1 packages of Daikon radish sprouts.
3. Prepare 5 slice of Ham (sliced or raw).
4. It's 1 small of bag Bonito flakes.
5. You need 1 of Black pepper.
6. Prepare 1 of add if needed Salt.

Great recipe for Daikon Radish Sprout Salad. I just copied what my husband's mother made. If it's bland, add salt to your liking. The ham and tuna are already salty, so I think it tastes great even without salt.

Daikon Radish Sprout Salad instructions

1. Cut the ham into 3 cm squares and cut off the roots of the sprouts..
2. Mix the ingredients together, mixing the tuna with the oil; it tastes great this way. Finished!!.
3. This is a photo from user "Miino". She used mizuna in place of daikon radish sprouts. It looks delicious. Mizuna isn't that spicy, so I assume they have no difficulty finishing this dish..
4. I cut out hearts out of ham slices (not listed) to decorate the dish..

You can substitute mayonnaise as well. Daikon radish salad with bean sprouts (moyashi) and spinach is a tasty way to get some more vegetables in your diet. The salad's primary seasoning is made up of the magic combination of soy sauce, sesame seeds, vinegar, and sesame oil. The Best Daikon Radish Salad Recipes on Yummly Allow kiriboshi daikon (dried radish) to reconstitute in water, squeeze the water from it and cut into bite-size lengths.