How to Make a Healthy Daikon and Jellyfish Salad [Japanese Home Cooking]

This time, we’re introducing a healthy salad featuring the refreshing taste of daikon and Chinese jellyfish. The crisp texture of the daikon perfectly complements the chewy texture of the jellyfish, creating a delightful and invigorating dish. Egoma oil is rich in omega-3 fatty acids, which are said to promote smooth blood flow. Additionally, it contains antioxidants like rosmarinic acid, making it a nutrient you’ll want to actively incorporate into your diet. The amino acids in black vinegar are believed to enhance metabolism, aiding in fatigue recovery and improving skin health. This salad is not only refreshing but also highly nutritious, sure to whet your appetite. Give it a try!
Ingredients
- 1/2 daikon
- 50g Chinese jellyfish
- 1 tablespoon black vinegar
- 1 tablespoon egoma oil
- 1 teaspoon sesame oil
- A pinch of pepper
- 3g salt
Instructions
1. Finely chop the green onion.
2. Peel and julienne the daikon, then sprinkle it with salt and mix well.
3. In a bowl, combine the Chinese jellyfish and chopped green onion, squeezing the excess water from the daikon before adding it to the mixture.
4. Add the black vinegar, egoma oil, sesame oil, and pepper, and mix well to finish.
#GreenKitchen #FreshVegetables #SideDish #Daikon #Salad