Kombu (Kelp) Cucumber Daikon Salad
Kombu (Kelp) Cucumber Daikon Salad

Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, kombu (kelp) cucumber daikon salad. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing. There are lots of recipes to make salads using Daikon radish in Japan.

Kombu (Kelp) Cucumber Daikon Salad is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Kombu (Kelp) Cucumber Daikon Salad is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have kombu (kelp) cucumber daikon salad using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kombu (Kelp) Cucumber Daikon Salad:
  1. Prepare 20 g Dry Shredded Kombu (Kelp)
  2. Get 1 Continental Cucumber OR any cucumbers about 300g
  3. Take 150 g Daikon about
  4. Prepare 1/2 teaspoon Salt
  5. Prepare Toasted Sesame Seeds
  6. Take <Dressing Ingredients>
  7. Get 1 tablespoon Sugar
  8. Make ready 2 tablespoons Rice Vinegar
  9. Prepare 1 tablespoon Soy Sauce

In a small jar or container with a lid, combine the rice wine vinegar, fish sauce, sugar, sambal, ginger and garlic. Toss the cucumber-daikon mixture with the vinaigrette and let sit outside the fridge for an hour before serving. Easy daikon radish and cucumber sunomono salad is a traditional Japanese salad dressed with rice vinegar, sugar, and salt and is perfect as a side dish or appetizer. Pour the vinegar mixture over the cucumber and daikon slices.

Steps to make Kombu (Kelp) Cucumber Daikon Salad:
  1. Soak the dry Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
  2. Thinly slice Cucumber, remove skin of Daikon and thinly slice, both into a bowl. I always use a slicer as it is the easiest and quickest way. If Daikon is large, cut in half or quarter lengthways before slicing.
  3. Add Salt and massage, then rest for a while.
  4. Combine Sugar, Rice Vinegar and Soy Sauce to make dressing.
  5. Squeeze the Cucumber and Daikon to remove excess salty water, combine with Kombu (Kelp) and Dressing and mix well. You might get the slimy texture from the Kombu.
  6. Sprinkle some Sesame Seeds and serve.

To get the Daikon & Cucumber Salad with Shio Koji recipe, click here over at Hikari Miso's website. For a light & refreshing healthy side dish, try this Daikon and Cucumber Salad with Shio Koji. A natural seasoning made with malted rice, salt & water, shio koji enhances the umami flavor of this simple salad. A classic radish salad combines Persian cucumbers with pink radishes. You can enjoy this summery cucumber radish salad for a quick lunch.

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