Sea Bean Salad with Daikon and Cucumber

Ingredients for Sea Bean Salad with Daikon and Cucumber

• 2 large cucumbers, peeled (about 675g)

• 1 large daikon radish, peeled

• 4 spring onions

• 230g sea beans, ends trimmed

• 45ml rice wine vinegar

• 2 tablespoons canola oil

• 2 tablespoons toasted sesame oil

• 2 tablespoons tamari

• 2 teaspoons black sesame seeds

• 2 teaspoons white sesame seeds

• 1 teaspoon sugar

• 2 fresh shiso leaves, finely chopped

How to make Sea Bean Salad with Daikon and Cucumber

1. Cut the flesh of the cucumber into very thin noodle-like strips. Avoid the seeds by not cutting the very centre of the cucumber. A mandoline works best, or use a knife and slice really thin.

2. Cut the daikon into the same thin noodle-like strips. Here there are no seeds, so you can cut through the entire vegetable.

3. Trim the roots of the spring onions, then slice them into fine rings. Start at the white bottom and use about three-quarters of each spring onion, until the leaves become much darker green and thicker.

4. Combine the remaining ingredients in a medium bowl to ensure they are well mixed, then add all of the vegetables. Toss to combine, then cover and place in the refrigerator to marinate for at least 30 minutes, but no longer than 24 hours or they will get mushy. Serve chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.