Wednesday 22 April 2015

Daikon and Carrot Salad

I did a post last week on How To Prepare Daikon and this salad is one of my favourite ways eat daikon. The daikon and carrots are pickled overnight in a vinegar and sugar mixture, other ingredients such as sesame oil or ginger can be added depending what flavours you like and which country its served in. This salad is often found in China, Japan, and Vietnam, in China and Japan it is usually served as a side dish in Vietnam it is traditionally served on Bánh mì sandwiches.
I often serve it as part of one of my favourite easy to make meal, a Japanese style rice bowl with lots of sides including omelette, tuna or salmon, sesame seeds and seaweed. (Recipe coming soon) Its very simple to make and can be kept for a few weeks if sealed properly in a jar.

Preparation Time: 15 minutes

Pickling Time: 1 day
Serves: 4 as a side dish

10cm daikon
carrot (similar amount to the daikon)
1 teaspoon salt
3 Tablespoon cane sugar 
4 1/2 Tablespoons vinegar
1 Tablespoon sesame oil 
1 Tablespoon sesame seeds

1. Cut off a 10cm piece of daikon and peel. 
2. Peel carrot. 
3. Julienne the carrot and daikon, either with a julienne peeler or knife. 
4. Put grated daikon and carrot in bowl and sprinkle with salt, mix in well with your hands, leave for 30 minutes 
5. After 30 minutes gently squeeze moisture from daikon and carrots . 
6. In another bowl mix sugar, vinegar and sesame oil until sugar has dissolved. 
7. Pour mixture over daikon and carrots, cover refrigerate over night.
8. Toast sesames in a frying pan for about 1-3 minutes stirring frequently.
9. To serve put the daikon and carrot in a small bowl and sprinkle with sesame seeds.
10. Enjoy.

One year ago on chopcookdine
Beef Bourguignon

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