The salad I ate at a restaurant in Kagurazaka was so delicious that I tried to recreate the dish by remembering how it tasted ~ !! Recipe by Eru-mo

I love daikon radish salad. I wondered what would happened if I added onions slices. That's how I came up with this recipe.Be sure to drain off the moisture from the daikon radish and onion very well.The salad is even more delicious with seasonal flavors. I recommend adding some umeboshi, for instance. For 2-3 servings. Recipe by Gomamaron

I thought of this recipe to consume the daikon radish we harvested from our vegetable garden.Water will seep out of the daikon once the ingredients are added, so make this just before serving.I think it's better if you add enough wasabi to taste the bite. Make sure not to add too much soy sauce. ♪ Recipe by Kohatenhaha

This is the salad that I eat every time I go to the Izakaya (Japanese pub) I frequent. It's a superb salad that goes well with drinks.Pick the leaves of the watercress right before you eat and toss well. It will not be as good if you mix it in advance. Recipe by Setsubunhijiki

I saw some okara at the tofu store, so I thought I'd turn it into a quick salad first.Buy your okara from a tofu store if you can, and use it the day you get it. (Be sure to use okara that hasn't reached its best-by date.) For 4 servings. Recipe by Kyoku

The added mayo makes this an easy to eat salad for the kids.Make sure to squeeze out the moisture from the wakame seaweed and the onion at Step 1 in order to prevent the salad from getting watery. The sesame oil and sugar in the dressing make this salad easy to eat even for kids, who normally don't like raw onion. If you are serving this to adults only, add a little ra-yu spicy sesame oil or mustard. For 4 servings. Recipe by LaLaHappy1

I made this with things I already had in the refrigerator when I thought I needed one more item for dinner.Adjust the amount of vegetables you use to your liking. The vegetables are very hot just out of the microwave, so be careful. If you're having this as a hot salad, warm the bowl over hot water for a while, it will be even hotter and nicer. Please adjust the microwaving time according to your liking. For 2-3 servings. Recipe by John Lee Cooker

One Cookpad user called Setsubunhijiki had uploaded a recipe for "Bitter Melon and Crispy Pork With Spicy Mayonnaise" which was really delicious so I rearranged it a bit and added my own touches. I used sweet chili sauce plus mayonnaise to make it simple. The ponzu sauce really brings the flavors together.Just use a pinch of salt to massage the bitter melon, or else the dish will be too salty.Don't boil the bitter melon for too long.Put the onions in a bowl of water to get rid of the harsh flavor. For 2 to 3 servings. Recipe by Wanko mama

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*

My friend told me that boiled soybeans and canned tuna go well with mayonnaise so I based off this recipe on this inspiration.I used boiled soybeans that were not packed in water. If using canned beans packed in water, make sure to drain the water well. Recipe by Tsukonindesumasu

This cool, fresh salad is a popular dish in summer. It's oldham bamboo shoot season now in Taiwan. Remember refrigerate it before serving😊

I'm trying to expand my steamed chicken salad repertoire right now.This is a bulky and moist salad made with cheap chicken breast meat and radish sprouts.It goes so well with the mentaiko mayonnaise that I just had to upload this recipe It makes a fantastic snack too.Thanks to steaming the meat in Step 2 it comes out tender and moist. Remember to cover the pan with a lid here.I used spicy mustard mentaiko this time.Please adjust the amount of wasabi to your preferences.Please shred the chicken into whatever sized pieces you like. Recipe by naonaos