23 calories (1/2 of recipe); 0.4 g protein; 1.3 g fat; 2.5 g carbohydrate; 1.7 g net carbs; 48 mg sodium; 0 mg cholesterol; 0.8 g fiber
2 tsp shiso soosu green perilla sauce
Black pepper, to taste
Several akajiso purple perilla flowers
Skin daikon, cut into 6 sections lengthwise (into 4, if using skinny daikon), then thinly slice (2-3mm thick) into fan shape.
Place daikon in a prep bowl, add shiso sauce, and mix well.
Plate and top with akajiso flowers.
- Fresh green or purple perilla leaves, if available, can be thinly sliced or finely chopped and added to the salad for additional flavor and an aroma boost.
- Daikon can be cut into thin squares/rectangles or skinny sticks. If cut too thin, it would quickly marinate in the dressing, and the dish becomes soggy. If too thick, the flavoring would taste weak.
- If daikon is not available, kabu turnip, nagaimo Chinese yam, hayatouri chayote, celery and jicama (all fresh) are good choices, as is renkon lotus root (blanched/microwaved).
- If something a bit creamier is desired, add a small amount of mayonnaise (1/2-1 tsp in above case).