The daikon is a well-built radish with a peppery bite. Grate it up and it makes a perfect partner for the smooth and sweet carrot. Mix them up with a delicious sesame dressing, and sizzle some hot oil on the scallions at the end, and you have the perfect crunchy side dish.
Carrot and Daikon Salad
adapted from Moosewood Daily Special
serves 3 - 4 as a side dish
200 g daikon, grated
3/4 t salt
1 1/2 t sugar
1 1/2 t vinegar
dash of sesame oil
250 g carrot, grated
1/2 c (80 g) cooked rice
2 scallions (green onions)
1 T mild vegetable oil
Mix the daikon and salt in a sieve and let drain while you prepare the rest of the meal (15 to 20 minutes is ideal).
Whisk together the sugar, vinegar, and sesame oil and set aside.
Place the carrot and rice in a large bowl and add the drained daikon. Add the vinegar mixture and toss together.
Pile the scallions on top of the salad.
Heat the vegetable oil in a small pan until smoking. Pour it over the scallions; you should hear a sizzling sound. Toss well.
This recipe is my submission to the monthly event "No Croutons Required," hosted by Jacqueline, which celebrates a different vegetable each month. This month the lovely, crunchy carrot is in the spotlight.