Daikon Salad with Bean Sprouts and Spinach | Easy and Healthy! 😋
Daikon radish salad with bean sprouts (moyashi) and spinach is a tasty way to get some more vegetables in your diet. The salad’s primary seasoning is made up of the magic combination of soy sauce, sesame seeds, vinegar, and sesame oil. Overall, the flavors are savory and the salad has plenty of interesting textures thanks to the blanched sprouts, radish, and spinach. Have you made anything like this yet?Â
- Prep Time: 15 minutes
- Cook Time: 1 minute
- Total Time: 16 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Scale
Daikon Radish, Bean Sprouts, Spinach
- 6 inch piece of daikon radish (cut into matchsticks)
- 1 bunch spinach (rinsed)
- 4 cups bean sprouts (moyashi, rinsed)
Daikon Salad Dressing
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 2 Tbsp rice vinegar
- 1/2 tsp salt
- 2 Tbsp sesame seeds (toasted and ground)
- 1 large clove garlic (crushed)
- ichimi, shichimi, or fresh cracked pepper (optional)
Instructions
- Peel and cut daikon into matchsticks
- Prepare a large pot with boiling salted water.
- Blanch spinach, bean sprouts and daikon for about 1-2 minutes. (watch closely to avoid overcooking!)
- Strain and shock with cold water to stop cooking. Use ice cubes to speed up the cooling. (overcooking = mushy veggies = )
- Once cooled squeeze squeeze and squeeze all the excess water that you can. And when you think you’re done, squeeze one more time! then mix with dressing!
- Make dressing and mix with vegetables
Notes
if you want a spicy kick you could add some ichimi or shichimi pepper in too
if you need the suribachi (tool to grind sesame seeds) it’s available on amazonÂ