Daikon Salad with Bean Sprouts and Spinach | Easy and Healthy! 😋
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. Overall, the flavors are savory and the salad has plenty of interesting textures thanks to the blanched sprouts, radish, and spinach. Have you made anything like this yet? 
Servings Prep Time
4people 15minutes
Cook Time
1minute
Servings Prep Time
4people 15minutes
Cook Time
1minute
Ingredients
Daikon Radish, Bean Sprouts, Spinach
Daikon Salad Dressing
Instructions
  1. Peel and cut daikon into matchsticks
  2. Prepare a large pot with boiling salted water.
  3. Blanch spinach, bean sprouts and daikon for about 1-2 minutes. (watch closely to avoid overcooking!)
  4. Strain and shock with cold water to stop cooking. Use ice cubes to speed up the cooling. (overcooking = mushy veggies = )
  5. Once cooled squeeze squeeze and squeeze all the excess water that you can. And when you think you’re done, squeeze one more time! then mix with dressing!
  6. Make dressing and mix with vegetables
Recipe Notes

if you want a spicy kick you could add some ichimi or shichimi pepper in too

if you need the suribachi (tool to grind sesame seeds) it’s available on amazon 

 

 

Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, join the new Daidokoro FB group - a small community of Japanese cuisine enthusiasts!

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