broccoli daikon “Israeli” salad

October 23, 2013 • Nancy Wolfson-Moche

It is still dark as I cook breakfast these days. Looking out into the darkness, I craved light on the plate, so I made this brightly colored blanched salad. The early morning darkness will turn to light when we turn the clocks back in ten days, but for now the pictures on the blog will often be artificially lit.


serves 2



1 stalk broccoli

1/3 daikon radish

1 teaspoon soy sauce

pinch sea salt


Wash the broccoli and daikon well. Slice the daikon on a diagonal, creating half-inch-thick ovals.


Cut each oval into about 16 small squares by slicing it into 4 vertical strips, and 4 horizontal strips. Set aside.


Remove the thick outer skin on the broccoli stalk. Chop the stalk into ovals and cut each oval into squares, as you did the daikon (but these ovals are smaller so you’ll get about 9 squares from each). Chop the florets into similarly sized pieces. Set aside.


Bring a medium-sized pot of water with a pinch of sea salt to a roiling boil. Drop the daikon pieces in. When they rise to the top (in one minute or less) remove them with a mesh skimmer or a slotted spoon. Bring the pot of water to a roiling boil again and blanch the broccoli the same way (it should take about 30 seconds to cook.)


Mix the broccoli and daikon together, drizzle the soy sauce on top and serve.


©Nancy Wolfson-Moche 2013

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Just a quick note to say K is really enjoying your class. He was excited to make the sushi and the falafel the previous week was awesome- we have been trying (unsuccessfully) for years to get him to eat falafel and so hearing him say he likes falafel now was a breakthrough for us!  Thanks!

- S.