Vegan Japanese Cuisine: Persimmon Salad Recipe
Persimmons are still found anywhere in Japan and more and more abroad. Sweet they might be but they do provide a great taste when combined in salads with supposedly sour ingredients.
Here is a simple appetizer/salad recipe that should tempt everyone!
Persimmon salad!
Ingredients
- Daikon: 170 g
- Carrot (choose a red Kyoto carrot if available: 40 g
- Cucumber: 120 g
- Squat sun-dried persimmon: 1~2
- Water: 3 cups/600 ml/cc
- Salt: 1 tablespoon (for salted water)
- Japanese sake: 5 tablespoons
- Salt: ï¼/ï¼ teaspoon
- Light soy sauce: 1~2 teaspoons
- Rice vinegar: 2~3 teaspoons
Directions
- -Cut the daikon into 3 cm long matchsticks and then chop finely. Let rest in water and salt for a while.
- -Cut the cucumber into 3 cm long sticks and chop finely. Drop them into the slated water containing the daikon.
- -Cut the persimmon into sticks a bit thicker than the above.
- -Pour the seasoning ingredients into a separate bowl and mix well.
- -Take daikon and cucumber out of water. Drain well. Drop them with the persimmon sticks into the sauce.
- -Mix and serve as shown in above picture.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 193g | |
| Recipe makes 5 servings | |
| Calories 29 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.06g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Potassium 73mg | 2% |
| Total Carbs 2.43g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.83g | 1% |
| Protein 0.48g | 1% |
