I love to use crunchy and refreshing julienned daikon in salad. And when I use it in salad, I love to use miso dressing. You can also add julienned carrots, cucumbers, wakame, or lightly sauteed mushrooms.
Ingredients (for 2)
- 1″ daikon
- 5~6 red leaf lettuce leaves
- Miso dressing (see the link for this quick dressing recipe)
Cut daikon to 1″ piece, and peel the skin off. Julienne it using a mandoline slicer. If you don’t have a slicer, you can manually julienne with a knife. Mix torn red leaf lettuce and the daikon and serve the dressing on the side, because daikon starts to release water and gets soggy quickly once dressed.