Ribboned Daikon and Mushroom Salad

Ribboned daikon and mizuna salad with mushrooms and corn dressed in Italian dressing

This light salad combines crisp ribboned daikon, mizuna greens, and mushrooms for a refreshing texture. Kewpie Italian Dressing adds a peppery, herbaceous kick that balances the sweetness of corn.

Ingredients (Serves 2)

  • 10cm piece daikon (80g), peeled and shaved into ribbons
  • 1 bunch mizuna (27g), cut into 2cm lengths
  • 1 pack sliced mushrooms (50g), drained
  • 100g canned corn kernels, drained
  • Kewpie Italian Dressing, to taste

Instructions

  1. Use a vegetable peeler to shave the daikon into thin ribbons. Cut the mizuna into 2cm lengths.
  2. Arrange daikon, mizuna, mushrooms, and corn on a plate. Drizzle with Italian dressing.
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