Fresh and Pickled Mooli Salad

Shiso herbs typically go with mooli, but I used coriander this time which makes it more Asian.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 4 Cook: 10 min

Ingredients

Fresh mooli 1/4
Pickled mooli (takuan) 1/4
Coriander leaves 1 pack
Ponzu dressing 3-4 tbsp

Method

1
Cut the fresh mooli into fine strips.
2
Do the same with the pickled mooli.
3
Remove the coriander stalks and put the leaves in a bowl with the mooli.
4
Transfer to a serving dish and pour over the ponzu dressing.

Tips & Note

I used white pickled mooli this time, but the yellow one will be more outstanding when you serve it together with the fresh white mooli and green coriander.

Fresh and Pickled Mooli Salad

Shiso herbs typically go with mooli, but I used coriander this time which makes it more Asian.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 4

Cook: 10 min

Ingredients

Fresh mooli 1/4
Pickled mooli (takuan) 1/4
Coriander leaves 1 pack
Ponzu dressing 3-4 tbsp

Fresh and Pickled Mooli Salad

Recipe ID :837 Posted on 30 JUN 2015

Serves 4

Cook 10min
views 6,627
printed 217

saved 1

Shiso herbs typically go with mooli, but I used coriander this time which makes it more Asian.

Share

Ingredients

Method

Cook
10min
1
Cut the fresh mooli into fine strips.
2
Do the same with the pickled mooli.
3
Remove the coriander stalks and put the leaves in a bowl with the mooli.
4
Transfer to a serving dish and pour over the ponzu dressing.

Tips & Note

I used white pickled mooli this time, but the yellow one will be more outstanding when you serve it together with the fresh white mooli and green coriander.

HOME
KitchenCIB
I’ve got 226 recipes!

KITCHENCIB
Step into my kitchen!
The matcha flavour will slowly creep up on you.
Eggs, Condensed milk, Evaporated milk, Vanilla extract, Granulated sugar, Water, Matcha, Warm water
HOME
A typical version uses bean-starch vermicelli, but I used shop-bought rice vermicelli and it worked really well.
Vermicelli, Cucumber, Ham slices, Egg, Salt, Vegetable oil, Sesame oil, Sesame seeds, Soy sauce, Sugar, Vinegar, Mustard
HOME
In the UK there are abundant canned sardines and mackerel.
Cooked rice, Pine nuts, Canned sardine (in tomato sauce), Spring onion, Salt & pepper, Mayonnaise, Soy sauce, Sesame oil, Chilli powder
HOME
A sweet and salty teriyaki sauce that everyone loves.
Chicken breast fillets, Salt & pepper, Soy sauce, Sake, Mirin, Sugar, Golden syrup or honey, Round lettuce leaves, Tomato, Vegetable oil, Mayonnaise, Mustard, Bread rolls
HOME
Tastes nice and nutty with a simple sauce made from Tahini.
Chicken breast fillet, Celery, Red pepper, Tahini, Noodle broth (mentsuyu), Miso (red), Soy sauce, Mirin, Vinegar , Chinese chilli bean sauce, Sesame seeds
HOME
An interesting simple recipe.
Tinned salmon in brine (small), Chinese leaf, [Sauce], Gochujang, Soy sauce, Sugar, Vinegar, Sesame oil, Sesame seeds, Nori sheet
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

It's great at a home party.
Carrots, Green beans, Bacon, Spring roll wrappers, Flour, Vegetable oil (for frying), Sauce:, Mayonnaise, Miso paste, Chinese chilli bean sauce, Soy sauce
Mizue
PRO
A tasty and colourful starter.
Radish, Seasoning:, Lemon juice, Light brown sugar, Smoked salmon, Watercress
You can get sprats in the supermarket in the autumn and winter. The bones are edible as they're such small fish.
Sprats, Turnip or mooli, Your favourite mushrooms, Rice flour with salt, Oil for frying, Spring onions or chives, A, Dashi broth, Light brown sugar, Soy sauce, Sake
An adaptation of Squid Mooli but we can't find proper mooli in the UK, so I used swede.
Squid, Swede, Mushrooms (shiitake, oyster), Water, Mirin, Light soy sauce, White wine, Sugar
After making a hotpot or a nabe, you always have leftover broth. This is excellent, as it has all the taste from the previous ingredients, so never waste this - let's cook a whole onion in it!
Onions, Leftover broth, Seasoning
A really bright orange colour with the addition of carrots!
Orange jelly , Carrot, Hot water, Cold water

All New Recipes

Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard