Cut the daikon radish into 3 mm wide slices, stack up the slices and julienne.
Sprinkle the daikon radish with about 1/2 teaspoon of salt and leave for a while. Drain off the moisture that comes out of the radish. Don't squeeze it out though.
Add the canned crabmeat, put in the mayonnaise while adjusting for taste, add some pepper and mix.
It'll be pretty if you garnish it with radish sprouts or parsley!
Story Behind this Recipe
I've been making this salad ever since I got married. My husband, my daughter, and all the guests I've served this to have told me that it's delicious.
If you're going to eat this right after making it, you can omit the salt treatment step at the beginning to enjoy the crispy-crunchy texture of the daikon radish. Please adjust the amount of mayonnaise you use to taste. I think finely ground black pepper is better for this rather than the coarsely ground variety. If you use a high-end can of crabmeat this becomes a dish to serve to guests, but for everyday you can use an inexpensive can or imitation crab sticks instead.