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The finished Japanese daikon tuna salad served in a glass bowl

Japanese Daikon Salad with Tuna and Mayo

A crunchy no-cook Japanese side salad of shredded daikon, carrot, and cucumber, salted to stay crisp, then tossed with canned tuna and Japanese mayonnaise. Ready in about 10 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 3 servings
Course: Side Dish
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 150 g daikon radish cut into fine matchsticks
  • 1/3 carrot cut into fine matchsticks
  • 1/2 cucumber cut into fine matchsticks
  • 1 tsp salt for salting the vegetables
  • 1 can canned tuna about 70 g, drained
  • 1-2 tbsp Japanese mayonnaise to taste
  • salt and pepper to taste, for seasoning

Method
 

  1. Cut the daikon, carrot, and cucumber into fine matchsticks and place in a bowl.
  2. Sprinkle with the salt, toss, and let sit 5–10 minutes until water beads on the surface.
  3. Squeeze the vegetables firmly by the handful to wring out as much liquid as possible.
  4. Drain the canned tuna and add it to the squeezed vegetables.
  5. Add the mayonnaise and a little salt and pepper, and toss until evenly coated. Taste and adjust.
  6. Transfer to a bowl and serve cold.