Daikon Salad - Mu Saingchai

“This is a very light salad from Korea and something similar to one served at a local Korean restaurant. You can julienne the vegetables if you have the patience but I use a Japanese mandolin, it has various attachments and makes the job so much easier. This would be served as part of a meal”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Slice all parts of the spring onions finely.
  3. 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.
  4. 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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