Daikon salad with ginger dressing

Prepare crisp rolls of salad-filled sliced daikon with a lovely lip-smacking dressing
By Ian Pengelley
Daikon salad with ginger dressing
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 red pepper
  • 1 large mooli (white radish)
  • small bunch of chives
  • 100 g enoki mushrooms
  • 1 avocado, sliced
  • 1 small radicchio
  • 1 small lollo rosso lettuce
  • 1 small oak leaf lettuce

For the dressing:

  • 45 g ginger, sliced
  • 4 shallots, peeled
  • 50 g mooli (white radish)
  • 100 ml mirin, (Japanese rice vinegar)
  • sugar, to taste
  • 60 ml light soy sauce
  • 125 ml grapeseed oil
  • 1 1/2 clove garlic


1. To make the dressing, put all the ingredients into a blender and whiz.

2. Set the oven to 200°C/gas 6. Place the pepper on a baking sheet and roast for 15-20 minutes until softened and charred. Remove the pepper from the oven and immediately place in a plastic bag. Leave to cool and then peel the pepper, remove the seeds and cut into strips.

3. Peel the mouli and slice on a mandolin so that you have long thin sheets.

4. Mix the chives, enoki, a little pepper and avocado slices and divide the mixture evenly between the mooli slices, placing the mixture so that it overlaps the edges of the mooli. Place some salad leaves on top of each and roll the mooli up tightly. Cut the rolls in half and stand the up on a serving plate.

5. Serve immediately with the ginger dressing.

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