I wanted a salad that goes well with crispy shirasu.Pour the dressing just before serving. Don't forget the sprinkle of sesame seeds. Recipe by border514

I received some really fresh mizuna greens and daikon radish as a gift! So I wanted to try them out raw first.Dry the vegetables very well. Then, just mix and that's it! Recipe by Umi mama

I make this salad for my family all year long.The point is how to cut the daikon radish! Cutting it in this way makes it crunchy, even though the lengths will be uneven. Cut thinly as you can.Since the jako are fried on medium-high heat, please don't take your eyes off of them and stir them around continuously. The aroma and the crispiness is amazing. Recipe by rie-tin

When bean sprouts are cheap, I tend to buy a lot of it but it goes bad quickly, so I made a salad so I could use them up. I added aburaage, which I had in the refrigerator.Be sure not to overboil the bean sprouts! Just blanch them in order to retain their crunchy crispy texture.Adjust the amount of mayonnaise and soy sauce to taste.If you add too much mayonnaise, the salad will get soggy, so watch for that. Recipe by Ri-ka

The daikon salad which I tried in a bar before had crunchy, deep-fried spring roll pastry pieces as a topping. To make this salad healthier, I used crispy aburaage with seasonings instead.After jullienning the daikon soak in water and you will have very fresh and crispy daikon.Frying with sesame oil adds a nice flavour to the aburaage. If you season the aburaage with soy sauce and mirin, it gives a deeper taste. For the salad toppings, I recommend salad cress or shredded bonito. Recipe by Cha-miru

I had a lot of daikon and I brought it together with the leftovers in the fridge. My family loved this.After slicing the daikon very thinly soak in water. The daikon will be refreshed and crispy. Then pat dry the daikon really well.Make sure garnish and dress the salad (Step 5) just before serving! Recipe by Oshisu

I had some harusame glass noodles, but too little to turn into a soup or salad...so I tried deep frying them to use in a salad.If you try to shred the chicken breast while it's still hot, not only will your burn yourself but the chicken will dry out. Let it cool down with the plastic wrap still on, and it will remain moist. Deep fry the dried harusame glass noodles - don't soak them in water, or you'll have a disaster! In order to take full advantage of the crispy texture of the noodles, fry them just before serving. For 2-3 servings. Recipe by Chibikoro

This is a salad variation of my mizuna toast. I served this to my husband and son who don't like store bought dressing, and they loved it! Ever since, this is a standard salad when I don't have much time.The key is the crumbly texture of the tempura crumbs!I use store-bought tempura crumbs or agedama.The tomatoes are just for the color. This salad is already tasty with mizuna greens. For 3 servings. Recipe by Harukomachi

I rearranged the dish that I had at Izakaya-style restaurant, and modified it to my liking.The dressing is slightly sweet. Add honey if you like, but this is optional. Recipe by Yukirinrin

I was going to add lemon juice to the dressing, but I didn't have any, so I squeezed some fresh kabosu citrus juice.It's best to pour the dressing on after serving the salad on individual plates. Recipe by Turitea

I was going to make a jellyfish and cucumber Chinese salad, when I suddenly started wondering how it would turn out if used kiriboshi daikon instead of jellyfish so I tried it.It becomes tastier if you let it rest for a while before serving it. Recipe by Raby

My husband brought home a lot of mizuna greens from his parents' house, so I wanted to eat them up while they were still fresh.I used umeboshi that were soft and a little sweet.If you crush the sesame seeds between your fingertips while mixing them into the sauce, it brings out the aroma. For 2 servings. Recipe by *Anna*