Daikon salad with nori (Daikon sarada)

1. Peel the daikon and carrot and cut into thin 5 cm matchsticks (or use a julienne peeler).

2. Soak the strips in iced water for 5 minutes to crisp, then drain well and pat dry in a tea towel.

3. Cut the spring onion into very thin diagonal strips.

4. For the dressing, mix the soy sauce, rice vinegar and sesame oil.

5. Toss the vegetables with the dressing in a bowl.

6. Just before serving, tear the nori sheet into small pieces by hand or cut into strips with scissors and scatter over the salad.

Tip: Daikon sarada is a popular light salad in Japanese family restaurants (famiresu). Scatter the nori on at the very last moment, as moisture quickly takes away its crispness.