Easy Daikon Salad Recipe
Posted on February 3, 2010
I have a big confession to make: I’ve been eating daikon radish for more than 10 years but only recently learned what this delicious, crunchy veggie was called. In fact, I only learned what it was called by process of elimination, followed by research, after a friend asked me what it was at a restaurant …
In a way, it’s kind of good that I didn’t know what it was when I first tried it because I might have been more reluctant to give it a shot. Really, it could have stopped me from enjoying this delightful vegetable. Yes, it’s true: Back when I was younger, I was admittedly less adventurous with eating.
Thankfully, I have wonderful friends who convinced me to try all sorts of new things. And most of the time, I ended up loving them. Except for the octopus … never again.
Anyway, this is about this beautiful, pearly colored radish. If you’ve never tasted one before, then you don’t know what you are missing. It’s unlike anything else: a little sweet, crisp and with this amazing freshness to it. Oh, I can’t say enough good things about daikon.
This Daikon Salad is easy peasy to make and only takes a little bit of chilling before it’s ready to enjoy. And enjoy you will! Try this salad alone, with shredded carrots and peanuts or even in a wrap with grilled chicken. It’s also delish served alongside dishes like pad thai or chicken satay.
So, how did the family like it? Well, Will adores it and could eat a whole batch himself (a boy after my own heart! I could too). However, Paige wasn’t a fan and my husband wouldn’t try it. But that’s okay: more for Will and I!
Are you a daikon fan?
Easy Daikon Salad
serves 4
Click here for the printable version of this recipe on Tablespoon.com.
2 cups julienne cut daikon radish (I used my food processor to cut it)
1 tsp kosher salt
1 tbsp seasoned rice vinegar
2 tsp granulated sugar
1 tsp sweet rice wine (mirin)
OPTIONAL: crushed peanuts
Place the daikon in a colander/mesh strainer over a bowl or the sink and sprinkle with salt. Mix well. Let sit for 30 minutes. Squeeze out excess water and then rinse well with cold water. Drain.
In a small saucepan, combine the seasoned rice vinegar, sugar and rice wine. Cook over medium heat, stirring constantly, until the sugar dissolves (this will only take a few minutes).
Transfer the daikon to an airtight container and pour the rice vinegar mixture over. Shake or stir well to combine. Chill for 20 minutes before serving.
This can store for up to a few days in the fridge, if it lasts that long. If desired, serve topped with crushed peanuts.
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4 Responses to “Easy Daikon Salad Recipe”
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My father loves daikon radish, even though he despises the more common red kind. I too like the daikon more – it seems a bit sweeter and more versatile.
Mangochild´s last blog ..Wednesdays Independence Days
I just became aquainted with these radishes in my CSA vegetables. I put them in a salad. I liked them much better than the red’s.
The Teacher Cooks´s last blog ..Blueberry Pancakes with Honey and Butter
yuuuuuuuuuuuuummmmmmmmmmmmmmmm i love daikon, i think i will try it very soon!!!
Raidne´s last blog ..Le mie foto su tastespotting…
[...] cook them, right? Well, no. Actually, I made a mental note to purchase them next time and picked up my beloved daikon radishes [...]