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Persimmon Daikon Salad

yield: 2 total time: 20 minutes
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Ingredients

  • 1 1/4 cups daikon about 2 discs of 4 cm, 1½” thick, note 2
  • 5 1/4 ounces persimmon peeled, note 1
  • 3 1/3 tablespoons mizuna optional, note 3
  • 1 tablespoon lemon juice
  • 1 teaspoon rice wine vinegar or apple cider vinegar
  • 1 tablespoon canola oil or other plain oil, note 5
  • 1 pinch salt
  • black pepper

Nutrition

  • Calories : 190 calories
  • Carbohydrate : 33 grams
  • Fat : 7 grams
  • Fiber : 3 grams
  • Protein : 2 grams
  • SaturatedFat : 0.5 grams
  • Sodium : 170 milligrams
  • Sugar : 3 grams
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