Prep Time: 4 minutes
Yield: 4 servings
1 6-inch piece daikon
½ bunch flat leaf parsley, finely chopped
4 tablespoons umeboshi plum vinegar
3 tablespoons walnut oil
1. Grate daikon and place in a salad bowl.
2. Blend remaining ingredients and combine with daikon.
3. Chill for 15 minutes.