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Sweet Daikon Salad with Sesame Citrus Dressing

 

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Sweet Daikon Salad with Sesame Citrus Dressing
 

 

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Recipe

Sweet Daikon Salad with Sesame Citrus Dressing

Dried daikon is a white radish that is sliced into strips and sun dried. It is a great source of fiber, potassium and vitamin C. It has been used for centuries in Asia as a powerful cleansing food to help dissolve and detoxify the body of old fats that are stored deep within. It is also a diuretic and helps to cleanse the liver, gallbladder and kidneys. You can find kosher dried daikon from Eden Foods. This salad has a few more steps in preparation than the other salads, but I think the health and beauty benefits that will ensue make the extra prep time worth it.

Times

  • Prep Time : 15 min
  • Ready Time : 15 min

Servings

4

Ingredients

    Salad:

    • 1 cup dried daikon, soaked for 15 minutes in 2 cups cool water
    • 1 head romaine lettuce, sliced into 1 inch strips
    • 4 handfuls arugula
    • 1 bunch red radishes, sliced into wedges
    • 1 yellow summer squash, sliced into half-moons
    • large leaves red cabbage, sliced into 1 inch strips and then finely sliced
    • 2 teaspoons toasted sesame oil
    • 1 tablespoon plus 1 teaspoon soy sauce
    • ¾ cup apple juice
    • Juice from ½ juicing orange

    Dressing:

    • 2 cups toasted sesame seeds
    • 1½ cups juice from juicing oranges
    • ½ cup apple juice
    • 1 tablespoon plus 1 teaspoon soy sauce
    • 1 tablespoon plus 1 teaspoon toasted sesame oil
    • Pinch of sea salt

    Directions

    1 While the dried daikon is soaking, mix the romaine lettuce and arugula together and place at the bottom of each bowl.
    2 Fill a large pot with 1 inch of water and place it on the stove on high heat. Place a metal steamer basket into the pot.
    3 Bring the water in the pot to a boil and place the yellow summer squash into the steamer. Cover the pot with a lid and turn the heat to low and let the water simmer.
    4 Cook the squash for 2 minutes and then remove it from the pot and place the squash on a plate.
    5 Repeat this steaming process with the radishes. (You do not want to steam the vegetables together because the pink color from the radish will bleed onto the squash.)
    6 Arrange the squash, radish and cabbage in sections around the bowl.
    7 Drain and squeeze the soaked dried daikon to get rid of any excess liquid. Slice the daikon into 1 inch pieces.
    8 Heat the toasted sesame oil in a skillet on medium heat, toss in the daikon and sauté the daikon for 1 minute.
    9 Add the soy sauce, apple juice and orange juice and turn the stove to medium-high to bring the liquid to a boil.
    10 Once the liquid is boiling, turn the heat to low, cover the pan with a lid and let it simmer for 20 minutes, stirring occasionally. Turn off the heat and set aside.
    11 To make the dressing, put toasted sesame seeds, orange juice, apple juice, soy sauce, sesame oil and sea salt into a food processor. Blend
    until smooth.
    12 Place the cooked dried daikon in the center of each bowl. Drizzle the salad with the dressing.

    As seen in Joy of Kosher with Jamie Geller Magazine – (Bitayavon Summer 2012) – Subscribe Now.

     

    You can find Kosher Daikon form Eden Foods and you can purchase it here.

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