Japanese Crunchy Salad – Always Good to have Crunch

This dish came about because I had a lot of Daikon – they are very large radishes!

After a little research, I came up with a Japanese style salad which is apparently often eaten at New Year.  It's a simple crunchy fresh little dish.

Ingredients:

Daikon

Radishes

Carrots – both purple and orange

Ginger – 1 tblsp grated

Vinegar – white in colour – 4 tblsp

Salt – 1 tblsp

Sugar – 1 tblsp

Cut all your vegetables into similar sized matchsticks – consistency not being my strong point this was a bit of a fail.

Rest the vegetables in vinegar and water and then when they are all cut drain them and salt them.

Then add the other ingredients to finish your salad.

Daikon & Cucumber Salad – lovely crunch!

I have seen what I now know as Daikon in the greengrocer but have never used before.  For some reason I thought it was a sort of swede.  Actually, it's a radish used very extensively in Japanese dishes.

I found this simple recipe for a salad and gave it a go.  It was refreshing, crunchy and peppery.

What I used – 1/3 of a daikon, cucumber, fish sauce (you could just use salt), vinaigrette dressing plus a small amount of chopped red chilli for colour.

Just slice up the radish and cucumber however you like (next time I might do it in strips with a vegetable peeler).  Marinate it in the fridge for at least a couple of hours to let the flavour develop and meld.

Daikon & Cucumber Salad

I have seen what I now know as Daikon in the greengrocer but have never used before.  For some reason I thought it was a sort of swede.  Actually, it's a radish used very extensively in Japanese dishes.

I found this simple recipe for a salad and gave it a go.  It was refreshing, crunchy and peppery.

What I used – 1/3 of a daikon, cucumber, fish sauce (you could just use salt), vinaigrette dressing plus a small amount of chopped red chilli for colour.

Just slice up the radish and cucumber however you like (next time I might do it in strips with a vegetable peeler).  Marinate it in the fridge for at least a couple of hours to let the flavour develop and meld.