This colorful nutrient rich salad is perfect for cooler weather by steaming the Daikon and kale. Persimmons add a welcome sweet component that creates perfect balance.
Daikon is very high in Vitamin C, potassium, and phosphorus. Additionally, it contains several beneficial enzymes that aid in digestion as well as phytonutrients.
Season/ Autumn
Prep time: 10 minutes
Cook time: 5 minutes
Serves 4
4 daikon radish
2 cups kale, chopped
2 persimmons, sliced
1/2 cucumber, optional
2-4 oz. sheep feta, omit for vegan
1/2 lemon, juiced
1 tsp sea salt
pinch fresh ground pepper.
1/4 cup extra virgin olive oil, or coconut
1/4 cup fresh parsley for garnish
In a pot of boiling water with steam basket add daikon. Steam for 4 minutes. Add Kale and steam for one minute.
This process is better for digestion in cooler weather than raw.
Roll kale in a bundle and chop. Slice daikon radish in thin circles. If using , slice room temperature cucumber in thin halves. Slice persimmon.
In a medium bowl add all veggies. Season with salt and pepper. Drizzle lemon juice and olive oil . Add feta and persimmon and gently mix. Sprinkle with parsley and serve. Taste for seasoning.
Cooks Note: If you want cylinder shape like above photo, place salad in a round 3" x 3"cookie cutter. Pack tightly. Remove cylinder. Place 3 daikon on top.