This recipe is for 4 servings as a side dish, but you might think you should have made more. If you need only 1 or 2 servings, make this amount. You can store the leftover in the fridge, and the salad will still taste good next day. This ‘Daikon, Wakame & Tuna Salad’ is seriously yummy. Why don’t you try it?

Makes

4 Servings

Ingredients

15cm Daikon (White Radish) *about 300g
1/2 teaspoon Salt
2 tablespoonfuls Dried Cut Wakame
1 can (95g) Tuna *I used Tuna in Springwater

Dressing
1 tablespoon Toasted Sesame Seeds
1 tablespoon Sugar
1 tablespoon Rice Vinegar
1 tablespoon Soy Sauce
1/2 tablespoon Sesame Oil
1 teaspoon Crispy Chilli Oil *I used ‘Lao Gan Ma’ brand Crispy Chilli Oil

Method
  1. Peel and slice Daikon into 2 to 3mm thin strips. I use a vegetable slicer. If you cut by knife, slice them diagonally 2 to 3mm thin, then cut into 2 to 3mm strips.
  2. Sprinkle 1/2 teaspoon Salt and massage, rest for a while OR until plenty of water has come out from Daikon.
  3. Soak Dried Cut Wakame in water until soft, drain, and squeeze to remove excess water.
  4. Combine all the Dressing ingredients in a mixing bowl. Add Wakame and drained Tuna, and mix to combine. Drain Daikon, squeeze to remove salty water as much as you can, add to the bowl, and mix well.