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Daikon and Negi-Toro Salad

Featured in the Honolulu Star-Bulletin on February 27, 2008.

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Ingredients:

Daikon and Negi-Toro Salad

Salad:

  • 1 daikon (4 to 6 inches long)
  • 4 stalks green onion, chopped
  • 1/2 pound prepared negi-toro (chopped tuna and green onion)
  • 12 ao shiso (red beefsteak leaves), optional

Sauce:

  • 1 1/2 tablespoons vegetable oil
  • 1/2 teaspoon wasabi paste (optional)
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon mayonnaise
  • 1/2 tablespoon ground white toasted sesame seeds

Directions:

  1. Peel daikon and slice in thin rounds.
  2. Cut the daikon rounds into quarters.
  3. Toss daikon and green onions in a bowl; mix in negi-toro.
  4. Prepare sauce and add to salad.
  5. Serve on two arranged shiso leaves per serving.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
140 calories, 9 g fat, 0.5 g saturated fat, 20 mg cholesterol, 200 mg sodium, 4 g carbohydrate, 0 g fiber, 0 g sugar, 12 g protein

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