The Soup Queen

It's been a while yeah since I blogged. I feel a little ancient even saying this. This time, I want to share a new salad recipe that I discovered. It's a Japanese salad that you can make if you have some daikon and firm persimmons in your kitchen.  I saw this recipe while browsing Facebook and since I had these two ingredients at hand, why not?  Ingredients Half a daikon 1 ripe persimmon  1 tablespoon rice vinegar  2 tablespoons honey  1 teaspoon salt  I used half a daikon, sliced thinly. Salt the daikon slices for 10 minutes to draw out its water content. Rinse and keep aside. Slice the persimmon into small slices. I keep the skin on as I like it this way. You do you if you prefer peeled persimmon. (As an aside, I used to dislike this fruit when I was a child. Maybe I had dried persimmons and they didn't taste great. But in the past few years, I have discovered my love for this orange-coloured fruit!)  You could also cut them up into match stick sizes...