This might be the definitive way to make daikon radish salad

Vegetables really are getting more and more expensive, aren't they?

Every time I go to the supermarket, I find myself doing a double-take at the price tags.

Among them, the affordable one is daikon radish.
We always keep it in stock at our house.

It's not just for hot pots or miso soup; if you slice it thin and rub it with salt, it becomes an instant light pickle.

Since cold dishes cool the body down, I tend to avoid salads this time of year.
But sometimes, I just crave that "crunchy" texture.
Still, I can't exactly munch on light pickles all the time.

That's when I end up making daikon radish salad.

If you mix shredded daikon with sprouts, it looks colorful and nice.

Leafy vegetables like lettuce come with the pressure of
"I have to use this up right away!"

I can already see a future where it ends up wilted before I know it.
So, unless I have a plan to use it all, I can't bring myself to buy it.

For someone like me who struggles with that, daikon is a savior.
It played its supporting role perfectly at breakfast this day, too.

Just drizzling it with high-quality olive oil makes it a treat.
Sprinkle on some vinegar, too.

Salt alone is fine for this, but
it does feel a bit lacking.

So, I had a sudden thought and sprinkled on some
tororo kombu (shredded kelp).

I wanted it to be juicy and succulent, so
I used the daikon freshly cut, just as it is.

Since the tororo kombu absorbs the moisture,
it actually comes together quite well.

By the way, what I used this time was
the seasoned type of tororo kombu.

It went better than I expected.
It's not so much that it adds umami, but rather it mellows out the flavor.
The salad becomes a main dish.
It's great for more than just rice; it's incredibly versatile.

Thanks to that, there are days when a single daikon radish
is enough to leave me fully satisfied!
I'm so happy about that.

See you later!

▼ A salad for salad lovers🥗😊