Daikon Salad - Mu Saingchai
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 daikon radish
- 1 nashi or 1 granny smith apple
- 3 spring onions
- 1 lemon, juiced
-
Dressing
- 3 tablespoons soy sauce
- 1 tablespoon oil
- 2 teaspoons sesame oil
- 3 tablespoons rice vinegar
- 3 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon sesame seeds, toasted
- 1 chili, finely chopped
directions
- 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.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making