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Ingredients
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Yuja (yuzu) dressing
Radish salad
Garnish and optional
Method
Yuja (yuzu) dressing
- 1
Combine and dissolve
In a small bowl, whisk together yuzu juice, rice vinegar, light soy sauce, sugar, and kosher salt until the sugar and salt dissolve. Taste and adjust acidity or sweetness to preference.
- 2
Finish dressing
Whisk in sesame oil and neutral oil. If using, whisk in gochugaru for a mild heat and color. Set dressing aside.
Radish salad
- 3
Prepare the daikon
Peel the daikon. Cut into matchsticks (julienne) about 2–3 inches long and 1/8 inch thick. Measure about 1 to 2 cups total prepared daikon. Place the julienned daikon in a bowl and sprinkle with 1 teaspoon kosher salt. Toss and let sit 8–10 minutes to draw out excess moisture; this keeps the salad crisp.
- 4
Rinse and drain
After 8–10 minutes, gently rinse the salted daikon under cold running water to remove excess salt, then drain thoroughly and gently squeeze out remaining water with clean hands or a kitchen towel.
- 5
Assemble vegetables
In a mixing bowl combine the drained daikon, sliced scallions, and julienned carrot (if using). Toss to combine.
- 6
Dress the salad
Pour the prepared yuja dressing over the vegetable mixture. Toss gently until all strands are lightly coated. Taste and adjust seasoning (add a touch more yuzu juice, sugar, or soy sauce as needed).
- 7
Rest briefly
Let the dressed salad sit 3–5 minutes to allow flavors to marry but keep the daikon crisp.
- 8
Finish and garnish
Transfer to a serving dish. Sprinkle toasted sesame seeds and the finely julienned yuzu peel or zest on top. Add microgreens or sliced perilla leaves if using for color and aroma.