Shredded daikon salad recipe for a refreshing side dish

Ingredients for Shredded daikon salad

• 450 g daikon, peeled, thinly sliced into matchsticks

• 2–3 g kosher salt, divided

• 1 red finger chile, deseeded, finely chopped

• 2 garlic cloves, finely chopped

• 30 ml toasted sesame oil

• 30 ml unseasoned rice vinegar

• 15 g caster sugar

• 2–5 g store-bought or homemade chilli crisp (optional)

• toasted white and/or black sesame seeds (for serving)

How to make Shredded daikon salad

1. Toss the daikon with ½ tsp salt in a medium bowl and let it sit for 30 minutes.  This will draw out excess moisture.

2. Transfer the daikon to a clean dish towel and squeeze out any remaining moisture.

3. In a large bowl, whisk together the chilli, garlic, oil, vinegar, sugar, and the remaining ¼ tsp salt.  Allow the mixture to sit for 30 minutes to let the flavours meld.

4. Add the prepared daikon to the bowl with the dressing and massage the dressing into the daikon.  Let it sit for at least 30 minutes, or up to 6 hours if covered and chilled if holding for longer than 1 hour.

5. To serve, stir in your desired amount of chilli crisp, if using, and sprinkle with sesame seeds.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.