Japanese Daikon Root And Cabbage Salad

Japanese Daikon Root And Cabbage Salad

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Enjoy a delicious salad made from daikon, cabbage, and carrots tossed with a tangy dressing for a side or main course.
Calories: 494


  • 1 medium-sized daikon root
  • 1/4 firm green or white cabbage
  • 2 small tender carrots

for the kimi zu dressing:

  • 1 tbsp cornflour or potato flour
  • 4 floz cold Japanese instant stock dashinomoto,
  • 4 egg yolks
  • 4 tbsp Japanese rice vinegar or diluted cider vinegar see method
  • 1 tbsp caster sugar
  • salt


  • Cut the vegetables into strips. Make the dressing: heat some water in the bottom of a double boiler or saucepan.
  • Place the cornflour or potato flour in a bowl and gradually stir in the cold dashinomoto or stock, adding a little at a time to prevent lumps forming.
  • Beat the egg yolks continuously in the top of the double boiler or in a heatproof bowl over the simmering water, using a balloon whisk or hand-held electric beater as you add the cornflour mixture a little at a time.
  • Add the sugar, 1/2 tsp salt and continue beating as you gradually add the vinegar. The mixture will eventually start to thicken; as soon as it does, remove from the heat and leave to cool.
  • Cider vinegar is best diluted when substituted for Japanese rice vinegar: mix 3 tbsp of it with 1 tbsp cold water for this recipe and add a pinch of extra sugar.
  • When the vegetables have crisped in the refrigerator, drain well and dry in a salad spinner or with kitchen paper; mix well with the dressing and serve.
Calories: 494 kcal
Carbohydrates: 62 g
Protein: 18 g
Fat: 20g
Saturated Fat: 7 g
Cholesterol: 781 mg
Sodium: 706 mg
Potassium: 1624 mg
Fiber: 15 g
Sugar: 35 g
Vitamin A: 21894 IU
Vitamin C: 165 mg
Calcium: 319 mg
Iron: 5 mg
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