Light and fresh with the perfect balance of sweet and salty, this salad is a perfect light meal or appetiser on a hot day.
By Danielle Pieta Graham, author of “On the Table at Home.” Serves four.
- 1 small carrot, finely julienned
- 1/2 daikon (white radish), finely julienned
- 1/2 teaspoon salt
- 1 tsp white sugar
- 1 tbsp sesame seeds
- 1 Japanese or 1/2 telegraph cucumber, deseeded and finely julienned
- 2 tbsp dried wakame (seaweed), rehydrated in cold water for five minutes
- 200g five-spice flavoured firm tofu (or other flavoured tofu of choice), thinly sliced
- 1 tsp finely grated ginger
- 1 tbsp soy sauce
- 2 tsp apple cider vinegar
- 2 tsp white sugar
- 1/2 tsp sesame oil
- 1 tbsp extra-virgin olive oil
- To pickle the vegetables: put the carrot, daikon, salt and sugar in a bowl and mix well. Set aside for 10 minutes. Drain the vegetables and discard the liquid. Set aside the pickled vegetables.
- To toast the sesame seeds: heat a small, dry frying pan over medium heat. Add the sesame seeds and cook for 30-60 seconds, shaking the pan regularly, until light brown. Remove from the heat and set aside.
- To make the dressing: put the ginger, soy sauce, apple cider vinegar, sugar, sesame oil and extra-virgin olive oil in a small bowl and mix well. Set aside.
- Add the cucumber, wakame and tofu to the pickled vegetables and toss well to combine. Add the dressing and mix well.
- Divide the salad between four plates and scatter over the toasted sesame seeds.