Thursday, June 14, 2012

Fresh Japanese Daikon Salad

I'm back in Beijing and will soon post some tasty Chinese favorites of mine.  Meanwhile~
In the summertime, there is nothing I love to eat more than tons of fruit and light vegetables like cucumber (the Chinese are masters of cucumber dishes)  This Japanese Daikon salad with carrots plus cucumber, which was my own touch to the original, provided a perfect and fresh alternative to coleslaw for a BBQ with friends.  Also daikon is super healthy and a nice to sub for regular radish in all salads.  Refrigerate for 4 hours or longer for best results.  Depending on what ratio you like, you can add more or less carrots, daikon and cucumber.

2-3 medium carrots
1 medium daikon radish
1 large cucumber, seeded

To taste: 
Rice vinegar 
(for small amount of salad, one recipe says 3 tablespoons rice vinegar, 2 tablespoons sugar)
Soy Sauce (optional) 
Ginger (optional) 

You'll need to shred the carrots, daikon and cucumber using the medium grater on your food processor (this is a must to have for hash browns and really anything that needs a fine julienne/ grate!).  It looks like this:

1. Peel and cut carrot, daikon, and cucumber into sizes manageable for the opening of the food processor.  Slowly and gently push the pieces through the processor to grate them.  

2. Sprinkle with salt and let stand for 30 minutes.  After, squeeze as much water out as possible in a cheese cloth.

3.  In a bowl, combine rice vinegar, sugar, soy sauce and grated ginger, stirring until sugar is dissolved.

4.  Transfer vegetables to a bowl and pour dressing on top; place in fridge for up to 8 hours, at least a couple hours.

Enjoy! :)

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