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Salad Club Launches Seasonal Salad Featuring Pink Daikon and Kale

Salad Club, a leading producer of ready-to-eat salads, has announced the release of its limited-time product, "Seasonal Salad: Pink Daikon and Kale," which will be available from November 1, 2025, to January 31, 2026. This new creation reflects the company’s commitment to bringing the taste of seasonal vegetables to consumers at their peak freshness.

One of the standout ingredients in this salad is the vibrant pink daikon, sourced from Japan and known for its juicy texture, particularly during its harvest season. This radish variety has been developed with an emphasis on domestic production, ensuring that customers receive the best quality possible. Accompanying the daikon is kale, a vegetable that has gained popularity in recent years, particularly among health-conscious eaters. The kale used in this salad is also sourced domestically and has a mild flavor that makes it delicious when eaten raw. To enhance the salad's texture and volume, green leaf lettuce has been incorporated, creating a delightful crunchy experience.

The "Seasonal Salad: Pink Daikon and Kale" aims to complement festive gatherings during the New Year holidays, when people often indulge in heavier meals. Salad Club hopes to provide a visually appealing and healthy option that encourages the consumption of vegetables during this season of celebration.

Recipe Ideas Using the Seasonal Salad Mix

To help customers maximize their enjoyment of the pink daikon and kale salad, Salad Club will feature several creative recipes on their website starting October 28, 2025. By adding that little touch to meals, dinner tables can be transformed into vibrant feasts.

Wreath Salad with Pink Daikon and Salmon

This festive dish combines roasted potatoes and salmon, arranged in a wreath shape, making it an ideal centerpiece for Christmas parties.

Ingredients (Serves 2, Prep Time: Approx. 15 minutes)

• - 1 bag of Seasonal Salad: Pink Daikon and Kale
• - 3 pieces of salmon
• - 1 small potato
• - Olive oil (as needed)
• - A dash of rosemary
• - A pinch of salt
• - Grated cheese (as needed)
• - Kewpie Italian dressing (as needed)

Instructions
1. Slice the potato thinly and place it in a heatproof dish, microwaving at 600W for 1 to 1.5 minutes. Once cooked, line a toaster oven with aluminum foil, place the potato slices inside, drizzle with olive oil, rosemary, and salt, and bake at 230 degrees for about 10 minutes.
2. On a plate, arrange the Seasonal Salad: Pink Daikon and Kale in a wreath shape. Top it with the roasted potatoes and salmon, finishing with grated cheese and dressing. Adjust the baking time as needed based on your toaster oven.

Pink Daikon and Prosciutto Salad

This salad features crispy lotus root, lightly fried and served with prosciutto, adding a delightful crunch. Perfect for your everyday table or as an accompaniment to wine.

Ingredients (Serves 2, Prep Time: Approx. 10 minutes)

• - 1 bag of Seasonal Salad: Pink Daikon and Kale
• - 5 slices of prosciutto
• - 4 thin slices of lotus root
• - Starch flour (as needed)
• - Salad oil (as needed)
• - Kewpie Caesar salad dressing (as needed)

Instructions
1. Slice the lotus root thinly and dust with starch flour. Heat a frying pan with ample salad oil and fry the lotus root on both sides until crispy.
2. On a plate, arrange the Seasonal Salad: Pink Daikon and Kale, top with the fried lotus root and prosciutto, and drizzle with salad dressing to finish.

About Salad Club

Founded in 1999 through a joint investment by Kewpie Corporation and Mitsubishi Corporation, Salad Club specializes in producing packaged salads that maintain the freshness of vegetables, allowing customers to eat them directly without washing. The company has established itself as a key player in the packaged salad market, holding the largest market share in Japan, with approximately 18,380 sales locations as of December 2024.

Commitment to Sustainability

Salad Club is dedicated to reducing food waste from the farm to the household. By maintaining stable relationships with producers and implementing measures to minimize waste, the company promotes sustainable agricultural practices. This includes using unused vegetable parts from production to create compost that is utilized for growing more vegetables. Efforts to extend the freshness of their products also help in reducing waste at the consumer and retail level. For further details, visit their sustainability page at Salad Club Sustainability.