Shredded Daikon Salad Food

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SHREDDED DAIKON SALAD



Shredded Daikon Salad image

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

1 large daikon (about 1 lb.), peeled, thinly sliced into (3"-long) matchsticks
¾ tsp. kosher salt, divided
1 red finger or Fresno chile, seeds removed, finely chopped
2 garlic cloves, finely chopped
2 Tbsp. toasted sesame oil
2 Tbsp. unseasoned rice vinegar
1 Tbsp. granulated sugar
½-1 tsp. store-bought or homemade chili crisp (optional)
Toasted white and/or black sesame seeds (for serving)

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



Daikon-Carrot Salad image

Provided by Food Network Kitchen

Time 40m

Yield 6 servings

Number Of Ingredients 9

1 1/2 pounds daikon, peeled
Kosher salt
1 pound carrots
1 tablespoon grated peeled ginger
3 tablespoons unseasoned rice vinegar
2 teaspoons fresh lime juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 3/4 teaspoons black sesame seeds

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



Shredded Daikon Kimchee image

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

3 lbs daikon radishes, peeled and julienned
1 tablespoon pickling salt
3 tablespoons korean red pepper flakes
1/2 cup chives, cut into 1 inch pieces
2 cloves garlic, peeled and crushed
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame seeds
1/2 teaspoon salt
1/2 teaspoon sugar

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



Diakon Radish & Carrot Salad image

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

3 1/3 cups daikon radishes, peeled and sliced into match sticks
1/3 cup carrot, shredded (the presliced matchsticks in the produce section are perfect)
3 tablespoons granulated sugar
1/4 cup white vinegar (or rice vinegar )
1 1/2 teaspoons salt

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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