Asian Crunchy Daikon Salad
Salad
Ingredients
1 6" to 8” long first portion daikon peeled
1 to 1 1/2 lemon juice
1/4 onion washed, julienne
1 tablespoon dried shrimp flake (optional)
4 branch cilantro chopped
6 grape tomatoes halves
1/4 cup candied walnuts
4 tablespoons chili oil with flakes (see instruction below)
1.5 tablespoon fish sauce
Description
Daikon 101: Daikon root is a large root that grows underground like a carrot. It is bigger and is able to be stored for several weeks in the refrigerator. It is extremely versatile root and the vegetable’s flavor is subtle and is very remarkable in the ways that it can be used. There are many varieties of daikon that range from small 5” to 18” in length; the root has purplish a greenish color when it is close to the leaves. Daikons are extremely juicy, have a mild peppery, pungent aroma and are generally sweet in flavor.
It is not too hard to imagine that the daikon root appears in every dish from snacks to main dishes in so many Chinese and Japanese meals. One daikon plant is packed with vitamins and every part could be utilized into in so many dishes from the top green leaf portion to the actual roots. The top green part can be made into cold dish, top part is sweeter than the bottom daikon root and slicing it paper thin, it works well as a salad. The bottom root is much more pungent and is ideal to be used in stews or soups.
You could find daikon in any Asian supermarket in the vegetable section. Choose a firm, heavy in weight root which will indicate that you have chosen a juicy root. Avoid a spongy like root for this indicates that this is not fresh. It is great if you find a daikon root with leaves still on it; for this indicates it is very fresh and has a lot of flavor.
This salad is made of from crunchy daikon sprinkled with refreshing lemon chili vinaigrette, sweet candied walnuts and savory dried shrimp flakes.
Directions
Cut in half, length wise the diakon.
In a large bowl place cold water and slice in the daikon with mandolin into paper thin sheets.
Drain sliced daikon in a colander, rinse, then shake dry.
In small bowl mix chili oil, some chili flakes, fish sauce and freshly squeeze lemon juice to make vinaigrette.
In a large salad bowl dried daikon slices, onion, grape tomatoes, and vinaigrette. Toss gently; place on two salad plates, garnish with candied walnuts, dried shrimp flakes and chopped cilantro.
Chili oil and flakes direction: Heat 4 tablespoons of vegetable oil ad 1 teaspoon of chili flake (depending on your taste).
Turn off the heat when you smell fry chili flakes.