• A fresh, slightly astringent and somewhat peppery salad with beautiful, simple colouring

    Daikon and carrot salad


    • ½ a medium daikon, peeled
    • 1 large carrot, peeled
    • 75ml rice vinegar
    • 5ml (1 tsp) sugar
    • a pinch of salt
    • 1 large hakusai leaf, to serve



    If you own a shredder, shred the daikon into fine strands, otherwise cut into fine strips. Place in a sieve and leave for a few minutes before squeezing it dry.


    Julienne the carrot to a similar thickness.


    For the dressing, pour the rice vinegar, sugar and a pinch of salt into a lidded jar. Shake vigorously to combine.


    Place the carrot and daikon in a bowl on a hakusai leaf and pour over the vinegar dressing.