Spicy Daikon & Carrot Salad

This is a wonderful side dish for late summer cookouts and a great dish to add to a meal where some people crave spice while others don’t. If you’ve never tried daikon, this is a tasty way to finally do it! For more information on this fun vegetable, check out Evergreen Seeds descriptions. Daikon is easily found at Asian markets, farmers’ markets that have an Asian produce vendor, and now occasionally even in conventional groceries. There are many Japanese, Chinese, and Korean varieties, but the thick, long Japanese type seems to dominate in our neck of Southern California.

ingredients:

  • 1 large carrot, washed and peeled
  • 1 small or 1/2 large daikon, washed and peeled
  • 1 T salt
  • 1-2 cloves garlic, minced
  • 1 small red chili, cut into rounds or 1/4-1/2 tsp chopped salted chilies

dressing:

  • 1-2 T hot chili paste, such as sriracha
  • 1 T brown or raw cane sugar
  • 1 tsp soy sauce
  • 1 tsp sesame oil
  • chili oil (optional – for the truly brave)

method:

  1. Cut the carrot and daikon into 1.5-2″ lengths, either thick (“batonnet” = 1/4×1/4″) or thin (“allumette” = 1/8×1/8″). This might most easily be accomplished on a mandolin if you own one.
  2. Combine the carrot and daikon with the salt and allow to rest for 1 h.
  3. In the meantime, combine the dressing ingredients.
  4. Rinse the carrot and daikon in cool water, then wrap in a clean kitchen towel and gently squeeze out the liquid.
  5. Combine with the dressing, garlic, and chili or salted chilies, mix thoroughly, adjust seasoning, and serve. The amount of salt you may have to add will vary with the sodium content of the chili paste and your choice or fresh or salted chilies.

nutritional data:

This dish serves 4 as a side dish or condiment. Being a sort of pickle, it is veryy high on the sodium content, so you could play with the amount of salt added – you may not need any if you used salted chilies, or you may need a bit if you choose a fresh chili. I have assumed that most of the salt disappears in the rinse and have left 1 tsp in the final calculation. These figures assume you use a fresh chili and omit the chili oil.

  • Total calories 54, calories from fat 11
  • Total fat 1 g, saturated fat 0 g
  • Cholesterol 0 mg
  • Sodium 772 mg
  • Total carbs 10 g, dietary fiber 2 g, sugars 7 g
  • Protein 1 g
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