Persimmon Daikon Salad

Method7 steps · about 10 min

1. 1

   Step 1: Peel the daikon (150 g) and cut it into discs about four centimetres long. Stand each disc on its cut face, slice three millimetres thick, then cut the slices into three-millimetre matchsticks. Soak all the sticks in enough chilled water to cover for five minutes to crisp them, then drain well.

   Crisp daikon in chilled water · 5 minUses 150 g daikon · Chilled water to cover the daikon matchsticks for soaking, as needed

2. 2

   Step 2: Use firm, sweet Fuyu persimmon flesh. Remove its green top and peel if needed, then slice the measured peeled flesh vertically three millimetres thick. Cut into three-millimetre matchsticks, aiming for lengths similar to the daikon.

   Uses 150 g peeled firm Fuyu persimmon

3. 3

   Step 3: If using mizuna, wash and dry the leaves. Halve any leaves that are large compared with the persimmon and daikon matchsticks.

   Uses 15 g mizuna leaves, optional

4. 4

   Step 4: Put all the drained daikon and prepared persimmon in a bowl, adding the prepared mizuna if using it.

   Uses All the soaked and drained daikon · All the prepared persimmon · All prepared mizuna, if used

5. 5

   Step 5: Put the lemon juice (1 tbsp), rice wine vinegar (1 tsp), canola oil (1 tbsp), pinch of salt and black pepper to taste in a jar or small bowl. Shake or stir well to make the dressing.

   Uses 1 tbsp lemon juice · 1 tsp rice wine vinegar · 1 tbsp canola oil · 1 pinch salt · Black pepper

6. 6

   Step 6: Pour all the mixed dressing over the prepared salad and toss gently until the vegetables and fruit are evenly mixed and coated.

   Uses All the prepared salad · All the mixed dressing

7. 7

   Step 7: Divide between two serving bowls, or transfer to one shared bowl. Serve immediately.

   Uses All the dressed salad