Japanese Daikon Root And Cabbage Salad
Enjoy a delicious salad made from daikon, cabbage, and carrots tossed with a tangy dressing for a side or main course.
- 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
- 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
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