Japanese radish salad

This Japanese radish salad has an unusual and exciting flavor profile. It is a very interesting side dish and easy to prepare. Radish is a very healthy raw vegetable, especially in winter, because it contains lots of vitamin C, mustard oil and bitter substances that even have an antibiotic effect.

First cut off the top and bottom ends of a radish. Then cut the radish into pieces about 6 – 7 cm long, depending on its size.

Standing upright, the pieces can be peeled very easily with a knife.

The pieces are cut lengthwise into thin slices, like planks from a tree trunk.

Then fan out the slices like fallen dominoes and you can now cut them into fine strips with ease.

Place these strips in a sieve, sprinkled with a little salt and sugar, to drain. If you like your radish very crunchy and don’t have a problem with bitter substances, you can skip this step. Bitter substances are good for our bodies, but our sugar-addicted taste buds have often forgotten how to enjoy them. Children generally don’t like bitters – an innate reflex that protects them from toxins.

Finely chop anchovies. Then finely grate a piece of ginger and mix with miso paste and Japanese kewpie mayonnaise. Alternatively, you can of course use your local mayonnaise.

Add soy sauce and rice vinegar. Mix everything well with a whisk and the dressing is ready. Squeeze the radish and add as much of the dressing as you like. Sprinkle the finished salad with sesame seeds.

Enjoy.

And may the taste be with you.

Ingredients (for 4 people as a side dish):

(serves 4 as a side dish)

1 large white radish

3 cm ginger

3 anchovy fillets

4 tbsp soy sauce

2 tbsp rice vinegar

1 tbsp light miso paste

2 tbsp (Japanese kewpie) mayonnaise

½ tsp each salt and sugar

2 tsp black sesame seeds