Daikon and Edamame Salad with Ume Dressing

Daikon and Edamame Salad with Ume Dressing

No oil is used in this dressing; the natural oil from the sesame gives this salad its richness. Daikon and ume are highly alkaline and this dressing is the perfect accompaniment with deep-fried food.



  • 350g (12oz) daikon
  • 120g (4oz) shelled frozen edamame
  • 2 tablespoons white sesame seeds
  • 1/4 teaspoon MSG-free konbu dashi powder
  • 1 tablespoon ume (plum) vinegar


  • 1/2 sheet nori
  • 1 large umeboshi


1. Slice daikon and julienne finely (you don’t need to peel the daikon skin!)

2. Pour boiling water onto frozen edamame. Drain and set aside.

3. Toast the sesame seeds on a dry frying pan on a medium heat until golden. Grind the seeds or bruise with a knife.

4. For the garnish, finely cut the nori seaweed into 2 to 3cm (3/4 –1in) long slivers using kitchen scissors. Remove the seed from the umeboshi and chop finely.

5. Combine the edamame, daikon, sesame seeds, ume (plum) vinegar and konbu dashi powder in a large serving bowl and transfer to individual serving bowls.

6. Garnish with the nori slivers and chopped umeboshi, then serve.

Tip: Add the nori just before serving, otherwise the nori gets wet and gives unwanted texture.


Daikon skin contains more nutrients than the flesh, so don’t throw the skin away!

This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!

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