Spicy Cabbage and Dried Daikon Salad
A zesty salad made with shredded cabbage, garlic chives, and kiriboshi daikon tossed in Kewpie Chinese Dressing and topped with chili threads.
Ingredients (Serves 2)
- 2 cabbage leaves (about 120g), shredded into 3mm strips
- 4 garlic chives (about 18g), cut into 3cm pieces
- 15g dried daikon (kiriboshi daikon), rehydrated and cut into bite-sized pieces
- Chili threads (ito togarashi), to garnish
- 3 tablespoons Kewpie Chinese Dressing
Instructions
- Shred the cabbage. Cut chives into 3cm lengths. Soak the dried daikon in water until soft, then drain and squeeze out excess moisture. Cut into easy-to-eat lengths if needed.
- Combine all vegetables in a bowl and toss with Chinese dressing. Plate and garnish with chili threads.
Tips
- The crisp daikon and raw chives add texture and aroma to this spicy side dish.
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