Smoked Salmon and Daikon Salad
Refreshing Smoked Salmon and Daikon Salad with Yuzu Pepper
If you’re looking for a light and refreshing Japanese-inspired side dish, this Smoked Salmon and Daikon Salad is the perfect choice. It’s simple to prepare, packed with flavor, and beautifully balanced between the crispness of daikon radish and the savory richness of smoked salmon.
Daikon radish - this versatile Japanese radish adds a refreshing crunch and mild peppery flavor that pairs wonderfully with the salty, smoky notes of salmon. A touch of rice vinegar and yuzu kosho brings everything together with a bright, zesty kick.
This salad makes a great appetizer, side dish, or light lunch — ideal for busy weekdays or when you want something fresh and satisfying without much effort, I make this often for family gatherings!
RECIPE
Servings: 4-5
Time: 15 min
Ingredients:
1/2 pc small daikon
4 oz smoked salmon (I normally pick up at Trader Joe’s, but used this one this time)
2 tbsp olive oil
2 tbsp rice vinegar
1 tbsp soy sauce
1 tsp yuzu kosho
pinch of salt
Instructions:
Prepare the daikon:
Peel and cut the daikon into thin strips (like matchsticks).
Soak it in water for 5 minutes to remove some bitterness and bring cripness.
Drain, and set aside.
Make the dressing:
In a large bowl or a jar, whisk together olive oil, rice vinegar, soy sauce, and yuzu kosho.
Assemble the salad:
Tear the smoked salmon into bite-sized pieces and add to the bowl with the daikon strips.
Pour in the dressing, toss all together until evenly coated.
Serve immediately or chill for 10 minutes for extra refreshment.
Tips & Variations
Add cucumbers strips for extra crunch and color.
Replace yuzu kosho with a bit of wasabi or lemon zest if unavailable.
Serve over a bed of mixed greens or with a bowl of steamed rice for a light meal.
What is Daikon?
Daikon, or Japanese radish, is a type of winter radish that is widely used in Asian cuisine. It is characterized by its large size, elongated shape, and white color. Daikon has a mild flavor with a slightly peppery taste and a crisp, juicy texture.
How to Cook Daikon:
Raw: Daikon can be enjoyed raw, either sliced or shredded, in salads or as a garnish. Its crisp texture and mild flavor make it a refreshing addition to dishes.
Pickled: Daikon is often pickled to preserve it and enhance its flavor. It can be pickled on its own or combined with other vegetables to make delicious pickles or relishes.
Stir-fry: Daikon can be stir-fried along with other vegetables and protein for a quick and flavorful dish. Its mild flavor absorbs the flavors of the other ingredients in the stir-fry while retaining its crisp texture.
Soup: Daikon is a common ingredient in soups and stews, where it adds flavor and texture. It can be added to clear broths or hearty soups for a nutritious and satisfying meal.
Grated: Daikon can be grated and used as a topping for dishes like sushi or served as a condiment alongside grilled meats. Its refreshing flavor and crisp texture complement a wide range of dishes.
Braised: Daikon can be braised with soy sauce, mirin, and other seasonings until tender. Braising enhances its natural sweetness and results in a flavorful and comforting dish.
