Daikon Salad Food

WHITE RADISH SALAD

Steps:

• Gather the ingredients.
• Peel and grate the radish(es). Put the grated radish in a sieve, sprinkle with salt and wait 10 minutes. Press out excess water.
• Mix the cream, vinegar, sugar horseradish, and pepper in a large bowl. Add the grated radish and stir to coat.
• Let the salad sit (cool or refrigerated) for at least 15 minutes although 1 to 2 hours is preferable before serving.
• Enjoy!

SHREDDED DAIKON SALAD

Steps:

• Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
• Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
• Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).
• To serve, stir in desired amount of chili crisp if using and top with sesame seeds.

DAIKON-CARROT SALAD

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

JAPANESE DAIKON CARROT SALAD

Steps:

• Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry.
• Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated.
• Sprinkle with sesame seeds. Makes 2 cups.
• Company's Coming.

DAIKON SALAD - MU SAINGCHAI

Steps:

• Peel the radish and either cut into julienne strips or use a vegetable mandolin. Peel the nashi and do the same. Soak the nashi in cold water with the lemon juice (this stops the pear browning).
• Slice all parts of the spring onions finely.
• After toasting the sesame seeds cool slightly and then crush in a mortar and pestle. It doesn't have to be mashed to a paste. Mix this with all the other dressing ingredients. The chili is optional.
• Drain the nashi and mix with the radish and spring onion and pour over the dressing. Let sit for 2 hours before serving to let the flavours develop.