How to Prepare Ultimate Daikon Radish and Wakame Stem Salad with Sweet Miso

Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, daikon radish and wakame stem salad with sweet miso. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Daikon Radish and Wakame Stem Salad with Sweet Miso is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Daikon Radish and Wakame Stem Salad with Sweet Miso is something which I have loved my entire life. They’re fine and they look wonderful.

Great recipe for Daikon Radish and Wakame Stem Salad with Sweet Miso. Sweet miso or "sumiso" is a popular Japanese style flavour, which is basically a dressing made with miso and vinegar. For my recipe I have added honey and a little bit of mayonnaise. If using watermelon radish, just peel and cut off top and bottom.

To get started with this recipe, we must prepare a few ingredients. You can cook daikon radish and wakame stem salad with sweet miso using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Daikon Radish and Wakame Stem Salad with Sweet Miso:

1. Make ready 100 g Daikon Radish
2. Take 50 g Wakame (thick stem part)
3. Get 1 Tbsp miso
4. Take 2 tsp honey
5. Take 2 tsp vinegar (I use rice vinegar)
6. Take 1 tsp mayonnaise

It's easy to find Daikon radish at many local supermarkets today. Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Squeeze out excess water and then rinse well with cold water. If needed, cut the soft fronds from the more rubbery.

Instructions to make Daikon Radish and Wakame Stem Salad with Sweet Miso:

1. Wash the wakame and soak in a bowl of water for 30 min to get rid of the salty taste. Then cut into about 5 cm thickness. Slice Daikon radish into about 5mm thick strips.
2. Mix the miso, honey, vinegar and mayonnaise to make the dressing.
3. Put the radish and wakame stem into a bowl and then pour on the sauce. Mix well and, for best taste, let marinate for a while in the fridge, but can be enjoyed straightaway if you are in a hurry!

Squeeze out excess water and then rinse well with cold water. If needed, cut the soft fronds from the more rubbery. Served with cherry tomato over green leaf lettuce and drizzled with miso dressing, this vibrant salad is a delicious change to the usual salads at your dinner table. Surrounded by the ocean, we eat all kinds of seaweeds in Japan. These sea vegetables are used extensively in Japanese cuisine for its health properties and deep unique flavors.

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