Recipe: Daikon-Parsley Salad
This is a slightly altered version of a recipe from the Institute of Integrative Nutrition, and is one of the most delicious uses I have found for daikon radish, which is a natural detoxifier (and a fat-burner according to some). Ume plum vinegar is the salty, almost electrically-zesty brine from the pickled plums known as umeboshi. You can find ume plum vinegar in health food stores and at


  • 1 large daikon radish
  • 1 bunch parsley
  • 3 Tbsp. ume plum vinegar
  • 1 Tbsp. olive oil or walnut oil


  1. Grate the daikon. Remove the stems from the parsely and chop coarsely.
  2. Whisk together the vinegar and the olive oil. Combine all ingredients. Let sit for 15-20 minutes before serving.

- Larissa Phillips

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