December 19, 2011

daikon shungiku salad

Here's a recipe for a nice raw salad with daikon and shungiku (garland chrysanthemum), both of which are grown locally right now in Tochigi Prefecture, Japan. Sprinkling salt on the daikon can help remove its pungent flavor. You can substitute shungiku with some other bitter greens that are more readily available where you live. Mizuna, mustard greens and arugula are nice as well. The mustard gives a nice kick to the dressing. Makes 4 servings.

2 cups daikon, cut into matchsticks
sea salt
1/2 bunch shungiku OR some other bitter greens


2 tsp extra virgin olive oil
1 tsp toasted sesame oil
1 tsp apple cider vinegar
1 tsp shoyu
1 tsp whole grain brown mustard


  1. Place the daikon matchsticks in a bowl and generously sprinkle some sea salt. Mix with your hand and let it sit for 10 minutes.
  2. Prepare the dressing by mixing all the ingredients in a bowl.
  3. Destem the shungiku and place them in a bowl.
  4. Squeeze out the water from the daikon and add to the shungiku. Toss together with the dressing.