Japanese Salads > Vegetable Salads > Daikon Salads > Spinach Salad

Daikon and Spinach Salad Recipe

Ingredients with Measurements:
- 1 large daikon, peeled and sliced into thin rounds
- 4 cups baby spinach leaves
- 1/4 cup sliced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted peanuts
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon grated fresh ginger
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a large mixing bowl, combine the sliced daikon, baby spinach leaves, sliced red onion, and chopped cilantro.

2. In a separate small mixing bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, salt, and pepper until well combined.

3. Pour the dressing over the daikon and spinach mixture and toss until the vegetables are evenly coated.

4. Sprinkle the chopped roasted peanuts over the top of the salad.

5. Serve immediately or refrigerate until ready to serve.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings

Nutritional information:
- Calories: 110
- Fat: 6g
- Carbohydrates: 12g
- Protein: 4g
- Fiber: 4g

Substitutions for ingredients:
- Instead of daikon, you can use sliced radishes or jicama.
- Instead of baby spinach, you can use mixed greens or arugula.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of roasted peanuts, you can use chopped almonds or cashews.

Variations:
- Add sliced avocado or mango for a creamy and sweet twist.
- Add sliced grilled chicken or shrimp for a protein boost.
- Add sliced jalapeno or red pepper flakes for a spicy kick.

Tips and tricks:
- Make sure to slice the daikon and red onion as thinly as possible for the best texture.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
- If you don't have roasted peanuts, you can toast raw peanuts in a dry skillet over medium heat until golden brown and fragrant.

Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- None, serve chilled.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped cilantro or sliced green onions.

Garnishes:
- Chopped cilantro or green onions.

Pairings:
- Serve with grilled chicken or shrimp for a complete meal.
- Pair with a light and refreshing white wine or a crisp beer.

Suggested side dishes:
- Serve with steamed rice or quinoa for a more filling meal.
- Pair with a side of roasted vegetables or grilled corn on the cob.

Troubleshooting advice:
- If the dressing is too tart, add more honey to balance out the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.

Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 2 days.

Food history:
- Daikon is a type of radish that is commonly used in Japanese cuisine.
- Spinach is a leafy green vegetable that is high in vitamins and minerals.

Flavor profiles:
- The salad is tangy, sweet, and savory with a crunchy texture from the daikon and roasted peanuts.

Serving suggestions:
- Serve as a side dish or a light lunch.

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Taste: Fresh, Tangy, Crunchy, Savory