Daikon, Cucumber, and Jicama Salad with Miso Ponzu Vinaigrette

It is too hot for heavy food. Long enough ago that it is almost tragic, I was travelling through the countryside in Japan and stopped to have some sushi at a little hole-in-the-wall spot. They had the best appetizer salad for far too many yen. I thought it would be a great adaptation to use the Rainshadow CSA for a much more reasonable price, and at least in a country we are currently allowed to be.

I really miss eating in Japan in general. The flavors are always so delicate and subtle. There’s not a lot of spice, but the ingredients always shine. There is a respect for the ingredients. Dishes are truly works of art that are meant to be savored. You best believe I will be first in line when the borders are open again! Until then, please enjoy this gorgeous summer dish!

Daikon, Cucumber, and Jicama Salad with Miso Ponzu Vinaigrette
(serves 4)
8 oz diakon
8 oz cucumber
8 oz jicama
Micro greens or broccoli sprouts to garnish
4 Tbsp white miso
½ cup Japanese yuzu ponzu (you can substitute 2 to 1 soy to lemon in a pinch but ponzu is definitely better)
1/4 serrano pepper, seeded (to just add a tiny touch of spice)
1 tsp. Garlic, minced

  1. Shave all vegetables to roughly 2mm on a mandolin or slice very thin.
  2. Puree miso and ponzu together with garlic and serrano in a blender.
  3. Toss sauce with vegetables
  4. Top with micro greens or sprouts