Total Time
30mins
Prep 30 mins
Cook 0 mins

A fruit and veggie salad with a bit of a tangy gingery bite. Nice mix of sweet, sour and hot.

Ingredients Nutrition

Directions

  1. Whisk vinaigrette ingredients.
  2. If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon cut into thin strips. Add the mango, cubed.
  3. Before serving, snip parsley into salad—the leaves retain their shape and won’t deteriorate too fast.
  4. Gently toss salad together. Divide salad among 4–6 small salad plates. Note: I served on a bed of red leaf lettuce. Looked beautiful with the white, light green,and yellow of the salad.
  5. Garnish salads with toasted sesame seeds.
Most Helpful

3 5

I found that the daikon, vinegar, and ginger over powered the cucumber and even the mango. I think I would use more mango next time. I might try this again with different ratios.

4 5

A bit spicy, but not too much for most; rave reviews from guests. Relatively easy to make. Chopping and grating takes up the most time. I did not remove seeds from cucumber and it was great.

3 5

This was such a unique mixture of ingredients, which all blended together really well. The Daikon was a bit hot for me, as it usually is; I expected that. If you like that hot radish taste, you will love this salad!!