THIS Daikon Salad is quickly making its way up our ‘favourites’ list. Perfect for summer (first tan lines of the year are here! but only on the back of my neck:(, this refreshing simple salad is one that has been on repeat in my house for the past few weeks. Simply dressed with a mouthwatering Miso Dressing, this piled high plate has got it MADE. Another bonus…any leftovers holdup well for some easy munching the next day. Hello Summer weather! I’m ready for you.
I’m not a huge radish fan, but I love daikon. It’s mild flavour, crisp apple-like texture, and affordability make it an ideal addition to this salad (and also an easy one to live off of for days on end – I’ve done it!). I never grow tired of these flavours.
For my favourite Crispy Tofu recipe, see Salad Rolls + Creamy Peanut Sauce.
There’s no doubt that I love my greens (and…whites?), but when it comes to salads as meal – I like it to be just that. A meal. The addition of Crispy Tofu bumped this salad into filling + satisfying territory. Just that little bit of protein was needed. If not tofu, you can definitely add your preferred protein. Seeds and nuts are great in this salad too.
- 3 tbsp rice vinegar
- 2 tbsp cashew or seed butter
- 2 tbsp lime juice
- 2 tbsp pure maple syrup
- 1&1/2 tbsp miso paste
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tamari *gluten free
- 1 tsp toasted sesame oil
- 1 large garlic clove, minced
- 1/3 cup grapeseed oil
- 1 large daikon, julienned (about 2&1/2-3cups)
- 1 cup green cabbage, thinly sliced
- 3/4 cup carrot, julienned
- 1/3 cup dried cranberries
- 1/3 cup packed fresh cilantro, washed & roughly chopped
- 1/4 cup lightly roasted pepitas *save some to top
- 5 green onions, thinly sliced
- 2 cups packed mixed greens *optional
Add all ingredients, but the oil to a small container. Use a handheld blender to combine. Still while blending, slowly pour in the oil. Continue blending until thickened.
Seal and store in the refrigerator until ready to use.
*I find the easiest and quickest way to julienne veggies is to use a Japanese mandolin. Just be sure to use the guard – got to keep those fingers safe!
Add all ingredients to a large bowl.
Pour over the Miso Dressing and gently toss to coat.
To plate, lay some of the mixed greens down and then pile on the Daikon Salad. Top with the remaining roasted pepitas and Crispy Tofu. Serve.
Store any leftovers in an airtight container in the fridge.
~ For my favourite Crispy Tofu recipe, see Salad Rolls + Creamy Peanut Sauce.