Red Daikon Radish Salad

Spring color salad makes us brighten the mind.

It is called “Aka-Daikon” commonly, a variety of Raphanus sativus var. longipinnatus, written “赤大根” in Kanji literally “red big root”.

Aka-Daikon, Raphanus sativus var. longipinnatus
Aka-Daikon, Raphanus sativus var. longipinnatus
Aka-Daikon, Raphanus sativus var. longipinnatus
Japanese red Daikon radish are grouped depend on the color of peel and inside body as follows,
1.  Peel is red,  inside body is whit, such as “lady radish” and “Beni-Gesho“.
2.  Peel is red,  inside body is color breaking, such as “Beni-Shigure
3.  peel is red,  inside body is red, such as “Beni-Kururi“.  * Today’s ingredient is “Beni-Kururi” subspecie.
4.  peel is whitish green, inside body is red, such as “Murasaki-Daikon“.


Red Daikon and white Daikon cut into fine dice.

Aka-Daikon and Shiro-Daikon, Raphanus sativus var. longipinnatus

Make a dressing with “Umeboshi”, rice binegar, and peanut oil.

Although there are various product of “Umeboshi”, such as including honey or dried bonito flakes, I recommend you a very simple one that pickled in only salt.

Umeboshi, peanut oil, and rice vinegar
Umeboshi dressing
Red Daikon Radish Salad
Red Daikon Radish Salad
  1. Chop “Umeboshi” 1 piece in middle size finely, after removing a seed.
  2. Combine chopped “Umeboshi”, rice vinegar (2 tbs), peanut oil (2 tbs), and a teeny bit sugar in a bowl.
  3. Mix the diced Daikon radish (2 cups) with a dressing.
  4. Sprinkle with some sprouts.  Today I use broccoli sprout and water-pepper sprout.
Red Daikon Radish Salad

is a mild flavored winter Japanese radish (Raphanus sativus var. longipinnatus). 大根(だいこん) literally “big root”
is a red Daikon. 赤大根(あかだいこん) literally “red big root”
is a pickled Japanese plum “Ume”.  梅干し(うめぼし) literally “dried plum”