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Umeboshi Daikon Salad

Serves

Prep Time

15 minutes

This bright, tart, and zesty Japanese-style salad is sure to make your taste buds tingle! Perfect to top tacos, rice bowls, salads, and stir frys! Our new Umeboshi Plum Balsamic gives this tangy salad a luscious sweet yet floral burst of flavor. Recipe By Taylor MacDougall

Products used: Garlic Medley Sea Salt, Sesame Oil, Premium Balsamic Vinegar,

Ingredients

1 small Daikon Radish
3 Persian Cucumbers
2 large Carrots
2 Tbsp SOOC Sesame Oil
3 Tbsp SOOC Umeboshi Plum Balsamic
3 Tbsp SOOC Premium Balsamic
½ tsp Soy Sauce
⅛ tsp SOOC Garlic Medley Sea Salt
⅛ tsp Red Pepper Flakes
1 tsp Sesame Seeds
1 Tbsp Panko (toasted)
1 Tbsp Basil, chopped

Directions

Peel the outside of the daikon radish and the carrots. Using a vegetable peeler or a mandoline, slice the daikon into ribbons. Add to a large bowl of ice water and let sit for 5 minutes. This keeps the daikon nice and crisp.

Without adding them to the ice water, repeat the process with both the persian cucumbers and the carrots. Dry the daikon and cucumber with paper towels, and combine them in a large bowl with the carrots.

In a small mixing bowl, whisk together the Sesame Oil, Umeboshi Plum Balsamic, Premium Balsamic, soy sauce, Garlic Medley Sea Salt, and red pepper flakes. Pour over the vegetables, tossing to combine and refrigerate for 30 minutes.

Once the vegetables have marinated, remove from the refrigerator. Top with sesame seeds, toasted panko, and chopped basil. Serve, and enjoy!