SHREDDED DAIKON SALAD
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Provided by Lisa Cheng Smith
Categories Bon Appétit Salad Appetizer Side Radish Sesame Sesame Oil Chile Pepper Garlic Lunar New Year Raw Vegan Vegetarian Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Soy Free Healthy
Yield 8 regular or 16 small servings
Number Of Ingredients 9
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
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
SHREDDED DAIKON KIMCHEE
The Frugal Gourmet On Our Immigrant Ancestors - Jeff Smith - Copyright 1990 He says: "This is a very pretty dish, since the lovely white daikon radish is cut into very then strips and then pickled. The result adds both beauty and flavor to the plate."
Provided by dicentra
Categories Vegetable
Time 30m
Yield 1 quart
Number Of Ingredients 10
Steps:
- Toss the daikon with the pickling salt and let stand for 5 minutes.
- Drain well and squeeze out excess water.
- Toss all the ingredients together.
- Put in mason jars and put lids on, but not too tight, so gas can escape.
- Leave them on the counter overnight, then refrigerate.
Nutrition Facts : Calories 552.2, Fat 9.4, SaturatedFat 1.7, Sodium 9457.6, Carbohydrate 110.8, Fiber 30.4, Sugar 39.8, Protein 22
DIAKON RADISH & CARROT SALAD
Banchan are veggie sides served with Korean food. Seasoned Mung Beans, Kimchi, and Diakon Radish & Carrot salad are just a few. Serve this with my Korean Beef Bulgogi. This salad is a yummy sweet and sour crunchy addition to the Bulgogi. It is a must have for me. Cook time is standing time.
Provided by Chele B
Categories Asian
Time 30m
Yield 6 , 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Toss radish, carrot & salt together in large bowl.
- Let stand for 10 minutes
- Squeeze dry.
- Combine vinegar & sugar in small Celsius
- Stir until sugar is dissolved.
- Pour over radish mixture.
- Toss until well coated.
- Refrigerate up to a week.
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