Cucumber, carrot and daikon salad
A little salad or condiment that’s quick and goes great with meat or grilled fish.
Ingredients
- 2 medium carrots
- 1 piece of daikon radish, about 6-inches
- 1 small English cucumber
- 1 tsp sea salt
- 4 Tbsp sesame seeds, toasted
- 6 scallions, minced
- 1 clove garlic, chopped
- ½ cup rice vinegar
- 3 Tbsp sesame oil
- 1 Tbsp maple syrup (opt.)
- 3 tsp Korean pepper or Aleppo pepper
Method
-
1
Peel carrots and daikon. Slice into ¼-inch rounds. Cube cucumber.
-
2
Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the vegetables. Let stand 15 minutes. Discard the juice that collects at the bottom of the bowl.
-
3
Add remaining ingredients and stir well. Let stand at least 10 minutes or longer. This salad lasts a few days in the fridge, and makes a great condiment.
A variation of the Kale salad with dried cherries and walnuts from The Spice Trekkers Cook at Home
