This simple salad is packed with flavor! The juice from the canned scallops soaks into the daikon, and when mixed with creamy mayo and a touch of black pepper, you won’t be able to stop eating it. It’s quick, easy, and perfect as a side dish.
Ingredients
| Daikon radish(The part near the leaves is sweet and yummy, and the middle is great too!) | 1/4(about 200g / 7oz) |
| Canned scallop | (use the scallops and the juice) |
| Mayonnaise (like Kewpie or your favorite kind) | to taste (about 2–3 tablespoons) |
| Black pepper | to taste |
How to Make
1⃣ Peel the daikon and cut it into very thin matchsticks (julienne). Soak the cut daikon in plenty of water for about 10 minutes. (Using a slicer or mandoline makes this step easier!)
2⃣ Drain the daikon well and pat it dry with paper towels.
In a bowl or on a plate, combine the daikon, the entire contents of the canned scallops (including the liquid), and mayonnaise. Mix gently.
Sprinkle black pepper on top just before serving.
The yellowish color in the photo comes from homemade mayo. Don’t worry—store-bought mayo like Kewpie works perfectly!
If slicing daikon is too much work, use a slicer or mandoline for a faster prep.
■ Daikon (Japanese white radish)
If you can’t find daikon, try one of these alternatives:
- Korean radish (mu)
■ Canned scallops
If canned scallops are hard to find, you can substitute with:
- Fresh scallops
- Frozen scallops
If you cannot find scallops at all, you can try with canned crab or tuna!
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