Upgraded Daikon Radish Salad with Canned Crabmeat

1. 1

   Cut the daikon radish into 3 mm wide slices, stack up the slices and julienne.

2. 2

   Sprinkle the daikon radish with about 1/2 teaspoon of salt and leave for a while.

3. 3

   Drain off the moisture that comes out of the radish.

4. 4

   Don't squeeze it out though.

5. 5

   Add the canned crabmeat, put in the mayonnaise while adjusting for taste, add some pepper and mix.

6. 6

   It'll be pretty if you garnish it with radish sprouts or parsley!

* Per serving · 4 servings · Values may vary.

No additional tips available.