Salad: Japan – 大根と和梨のクレソン入りサラダ ごま味噌ヴィネグレット ▶ Daikon to Wa Nashi no Kureson Iri Sarada Goma Miso Vineguretto (Crisp Daikon and Asian Pear Watercress Salad with Sesame-Miso Vinaigrette)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

2 cups (200 g) daikon radish, peeled and julienned
1 large Asian pear, cored and thinly sliced
3 cups (90 g) watercress, tough stems trimmed
2 small Persian cucumbers, thinly sliced
2 scallions, thinly sliced on a bias
2 tbsp (20 g) toasted sesame seeds
1 small sheet nori, cut into thin ribbons (optional)
2 tbsp (30 g) pickled ginger, chopped (optional)
2 tbsp (30 ml) rice vinegar
1 tbsp (15 ml) fresh lime juice (or yuzu juice, if available)
1 tbsp (18 g) white miso
1 tsp (5 ml) low-sodium soy sauce or tamari
1 tsp (7 g) honey
1 tsp finely grated fresh ginger
1 1 / 2 tsp (7 ml) toasted sesame oil
2 tbsp (30 ml) neutral oil (grapeseed or canola)
1–2 tsp (5–10 ml) water, to thin (as needed)
Freshly ground black pepper, to taste

Instructions

Place the julienned daikon and sliced cucumbers in a bowl of ice water for 5 minutes to crisp. Drain well and pat dry.
In a small bowl, whisk together rice vinegar, lime juice, white miso, soy sauce, honey, grated ginger, toasted sesame oil, and neutral oil until smooth. Add 1–2 teaspoons water to loosen, if desired. Season with black pepper.
In a large bowl, combine watercress, daikon, cucumbers, Asian pear, and scallions. Drizzle with just enough vinaigrette to lightly coat and toss gently.
Transfer to a serving platter. Sprinkle with toasted sesame seeds, nori ribbons, and pickled ginger (if using).
Serve immediately alongside the teriyaki glazed pork chops to cut richness and echo sesame-ginger notes.