Daikon Salad
大根サラダ · Daikon Sarada
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Daikon salad is a staple side dish in Japanese school lunches: fine strips of daikon radish and carrot, soft wakame seaweed and sweet corn kernels tossed in a light, creamy dressing. Blanching the vegetables briefly takes the edge off the daikon's peppery bite and softens the strips just enough for small children to chew, while keeping them pleasantly crunchy. The sweet pops of corn are what win over picky eaters, and the mild seasoning lets the fresh flavor of the vegetables come through. Made with egg-free mayonnaise, it is also a friendly choice for children with egg allergies.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 45 gdaikon radish
- 9 gcarrot
- 0.5 gdried cut wakameSmall pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
- 13.5 gwhole kernel corn (canned or frozen)
Seasonings
- 9 gegg-free mayonnaise (Mayodore)A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
- 0.2 gsalt
About the Japanese ingredients in this recipe
- dried cut wakame (カットわかめ)
- Small pieces of dried wakame seaweed that rehydrate in a few minutes and are used in soups and salads. Substitute: Any dried seaweed for soup, or omit.
- egg-free mayonnaise (Mayodore) (マヨドレ)
- A Japanese egg-free mayonnaise-style dressing. Substitute: Any egg-free or vegan mayonnaise.
Directions
- 1
Cut the daikon and carrot into short, thin matchsticks. Soak the wakame in water to rehydrate it, then chop it finely.
- 2
Boil the daikon, carrot and wakame separately, then rinse under cold running water to cool.
- 3
Briefly boil the corn as well, then rinse under cold running water to cool. (If using canned corn, there is no need to cook it; just drain well.)
- 4
Squeeze the boiled vegetables and wakame to remove excess water, then toss with the corn and the dressing ingredients.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 72 kcal | 144 kcal | 72 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 5.3 g | 10.5 g | 5.3 g |
| Carbohydrates | 6 g | 12 g | 6 g |
| Fiber | 1.5 g | 3 g | 1.5 g |
| Salt equivalent | 0.6 g | 1.2 g | 0.6 g |
| Calcium | 18 mg | 36 mg | 18 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 153 mg | 306 mg | 153 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 72 kcal | 0.8 g | 5.3 g | 6 g | 1.5 g | 0.6 g | 18 mg | 0.2 mg | 153 mg |
| 1 adult serving | 144 kcal | 1.5 g | 10.5 g | 12 g | 3 g | 1.2 g | 36 mg | 0.3 mg | 306 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
