Shredded Daikon Salad

Ingredients for Shredded Daikon Salad

• 1 large daikon (about 450g .), peeled, thinly sliced into (3"-long) matchsticks

• 3/4 teaspoons kosher salt, divided

• 1 red finger or Fresno chilli, seeds removed, finely chopped

• 2 garlic cloves, finely chopped

• 2 tablespoons toasted sesame oil

• 2 tablespoons unseasoned rice vinegar

• 1 tablespoon granulated sugar

• 1/2–1 teaspoon store-bought or homemade chilli crisp (optional)

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

Toss daikon and 1/2 teaspoons salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.

Meanwhile, whisk chilli, garlic, oil, vinegar, sugar, and remaining 1/4 teaspoons 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 chilli crisp if using and top 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.