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)
Ingredients:
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
Directions:
- Shave all vegetables to roughly 2mm on a mandolin or slice very thin.
- Puree miso and ponzu together with garlic and serrano in a blender.
- Toss sauce with vegetables
- Top with micro greens or sprouts
-@theprimalfocus
