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Daikon Salad With Kiwifruit Sauce
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Note : Mitsuba looks similar to Italian parsley, and its taste lies somewhere between parsley and celery. It is in season throughout autumn and winter. Coriander (cilantro) could be used as a substitute for mitsuba in this dish. Pre-shredded nori is available from Japanese and Asian grocery shops. Alternatively, nori can be cut into quarters with kitchen scissors and then cut thinly.
Method :
Peel the daikon and rub in some salt. Trim off the ends to make a cylinder, then slice in half lengthwise and cut into 1cm dice.
To make the kiwifruit sauce, mix all ingredients together with a whisk.
Spoon the dressing onto the middle of serving plates. Place a little diced daikon on the side. Arrange the mitsuba leaf on top and sprinkle over the nori.
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