Shungiku daikon salad


Daikon (amount is flexible)
Shungiku (amount is flexibe)
Chickpea (1/3 cup)
Canned corn (1/4 cup; optional)
Mayonnaise (2 tbsp)
Yoghurt or sour cream (2 tbsp)
Soy sauce (optional) (1/4 tsp)
Salt and pepper (to taste)


(1) Cut daikon into short julienne strips
(2) Cut shungiku into 2” bite sized pieces
(3) Combine (1), (2), chickpeas and canned corn in a bowl.
(4) Add mayonnaise, yoghurt, soy sauce, salt and pepper; mix lightly and eat.