Takuan & Cabbage Ponzu Salad

Name: Takuan & Cabbage Ponzu Salad
Yield: 4 servings
Cuisine: British
Ingredients: 2 large Cabbage Leaves *about 200g; 2 tablespoons Ponzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar; 1 teaspoon Sugar *optional; 1 teaspoon Chilli Garlic Sauce; 1 teaspoon Sesame Oil; 30-40 g Takaun (Pickled Daikon) *thinly sliced; 1 Spring Onion *finely chopped; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Takuan’ is Japanese pickled Daikon. As ‘Takuan’ is commonly seasoned with Salt, Sugar and Vinegar, it can be a great ingredient for salads. Today I mixed it with Cabbage. I often use boiling kettle water to slightly cook Cabbage, so that I can reduce the volume. You may wish to blanch it in salted water.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2large Cabbage Leaves *about 200g
2 tablespoonsPonzu *OR 1 tablespoon Soy Sauce & 1 tablespoon Rice Vinegar
1 teaspoonSugar *optional
1 teaspoonChilli Garlic Sauce
1 teaspoonSesame Oil
30-40 gTakaun (Pickled Daikon) *thinly sliced
1Spring Onion *finely chopped
Toasted Sesame Seeds

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Steps

1

Cut Cabbage leaves into 3 to 4cm size. Place them in a colander and pour over boiling hot water to cook them slightly. If you prefer cooking them in a pot, cook only for a very short time only. Cool in cold water, then drain and squeeze to remove excess water.
2

Combine Ponzu, Sugar, Chilli Garlic Sauce and Sesame Oil in a mixing bowl, add the squeezed Cabbage and mix well. Add extra Ponzu if required.
3

Add thinly sliced Takuan and mix to combine. Sprinkle with finely chopped Spring Onion and Toasted Sesame Seeds.