Name: Salted Daikon Salad (Shio Momi Daikon) Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Japanese
Ingredients: 200g (7.1oz) daikon, skin removed, cut into 3mm thick slices then into 3mm thick batons; 40g (1.4oz) daikon leaves, cut into 3-5mm pieces; 2.5-3.5g (0.09-0.12oz) salt; Lemon zest (for garnish, optional)

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Introduction

Salted Daikon Salad, or Shio Momi Daikon, is a simple and refreshing Japanese side dish that highlights the crisp texture and mild sweetness of daikon radish. Lightly salted and gently squeezed, this salad offers a perfect balance of flavors and a subtle tang when garnished with lemon zest.

A small mound of thin white shredded radish mixed with finely chopped green herbs sits in the center of a deep white bowl with a textured, dark brown inner surface and a subtle green rim. The top is lightly garnished with small, delicate pale yellow strips that add a faint pop of color. The strands of radish create a fine, stringy texture and the green herbs are scattered evenly throughout, giving a fresh contrast. The bowl rests on a white marbled surface, providing a clean and elegant backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (7.1oz) daikon (a fat 5cm/2″-long disc or 2 thin 5cm/2″-long discs, skin removed)
40g (1.4oz) daikon leaves
2.5-3.5g (0.09-0.12oz) salt
Lemon zest (for garnish, optional)

Instructions

Step 1: Slice the daikon vertically into 3mm (⅛”) thick slices, then cut those slices into 3mm-thick batons.
Step 2: Chop the daikon leaves into 3-5mm (⅛-3⁄16″) pieces.
Step 3: Combine the daikon batons, daikon leaves, and salt in a bowl. Mix thoroughly to distribute the salt evenly.
Step 4: Let the mixture sit for 10 minutes allowing the daikon to wilt and release moisture.
Step 5: Take a handful of the daikon and squeeze out most of the water. Taste the salad and add a little more salt if desired, then mix again.
Step 6: Serve the salad in a bowl, optionally garnishing with a small amount of lemon zest for added brightness.

Tips & Variations

Use a gentle but firm squeeze when draining the daikon to maintain some crunch while removing excess moisture.
For extra flavor, add a splash of rice vinegar or a sprinkle of toasted sesame seeds before serving.
If daikon leaves are unavailable, substitute with mild greens like spinach or baby kale for a similar texture.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh, but you can gently re-squeeze before serving if it has released excess water. Avoid freezing as the texture will deteriorate.

How to Serve

A large textured dark bowl holds a mound of thin white shredded radish mixed with small green herb pieces, creating a fresh, light salad. Next to it, a small white scalloped dish contains a smaller portion of the same shredded radish and herbs, showing similar detail and texture. A pair of wooden chopsticks with light green tips rests diagonally below the dishes on a white marbled surface, adding a subtle touch to the simple and clean presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular radishes instead of daikon?

Regular radishes have a sharper, more peppery taste and a different texture, so the salad will be less mild and crispy. Daikon is preferred for its subtle sweetness and juiciness in this recipe.

Why do I need to salt and squeeze the daikon?

Salting draws out excess water from the daikon, concentrating its flavor and creating a pleasing texture. Squeezing removes the liquid to prevent the salad from becoming watery and helps the salt to season the daikon evenly.