Whisk together the wasabi, oil and rice vinegar, adding a little salt if you like. Use a vegetable peeler to cut the cucumber and daikon into long thin strips. Toss them gently together with the ginger, scallions and dressing. Serve immediately.
A refreshing salad for a really hot day.
- 3 cucumber (Lebanese)
- ½ daikon radish (white radish)
- 63 millilitres pink pickled ginger (drained)
- 2 scallions (sliced diagonally)
- ¾ teaspoon wasabi paste
- 2 tablespoons peanut oil
- 1 tablespoon rice wine vinegar
Cucumber and Daikon Salad is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.