Wakame & Daikon Salad with Wafu Dressing
This is the quintessential Japanese home salad — crisp shredded daikon radish and silky rehydrated wakame seaweed, dressed in the soy-and-sesame vinaigrette known as wafu. Wafu (and-fu) literally means “Japanese-style,” and this dressing is the all-purpose vinaigrette found in every Japanese household. The combination of umami-rich seaweed with the peppery crunch of fresh daikon is clean, light, and deeply satisfying.
Ingredients (serves 4)
| Ingredient | Amount |
|---|---|
| Daikon radish | 200 g (about 10 cm piece) |
| Dried wakame seaweed | 10 g |
| Cucumber | 1 medium |
| Edamame, shelled (optional) | 50 g |
| Soy sauce | 2 tbsp |
| Rice vinegar | 2 tbsp |
| Sesame oil | 1 tbsp |
| Neutral oil (grapeseed or vegetable) | 1 tbsp |
| Sugar | 1 tsp |
| Fresh ginger, grated | 1 tsp |
| Toasted sesame seeds | 1 tbsp |
Method
- Soak the dried wakame in cold water for 5-10 minutes until fully rehydrated. Drain and squeeze out excess water. Cut any large pieces into bite-sized strips.
- Peel the daikon and cut into thin matchsticks (julienne) or use a mandoline to create paper-thin slices.
- Slice the cucumber in half lengthwise, then cut into thin half-moons.
- Whisk together soy sauce, rice vinegar, sesame oil, neutral oil, sugar, and grated ginger until the sugar dissolves.
- Combine wakame, daikon, cucumber, and edamame in a large bowl.
- Pour the wafu dressing over the salad and toss gently.
- Sprinkle with toasted sesame seeds and serve immediately.
Notes
Use the top portion of the daikon (closer to the leaves) for milder flavour. The lower end can be spicy. Add the dressing just before serving — daikon releases water quickly and will dilute the dressing. This salad pairs beautifully with grilled fish, teriyaki, or as part of a teishoku (set meal). For variation, add shredded carrot, radish sprouts (kaiware), or a sprinkle of shichimi togarashi.
Dressing: Wafu-Dressing Source: Just One Cookbook / Traditional Japanese