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Asian Radish Salad

From Please to the Table by Anya von Bremzen & John Welchman

1 medium size daikon, about 1 lb.
1 large carrot, peeled and grated
1/2 tsp. sugar or more to taste
3 Tbs. olive oil
2 Tbs. fresh lemon juice (about 1 lemon, or slightly less)
Salt to taste

Peel radish and grate. Gently squeeze out some but not all the liquid from the radish. Place in salad bowl.

Add the carrot, 1/2 tsp. sugar, oil, and lemon juice and toss. Season with salt and add more sugar if desired. Cover and refrigerate for at least 30 minutes.

Serves 4.

Notes on the recipe:
This dish is traditionally served with a Lamb Pilaf, and actually uses a sweet margilan radish from central Asia. These radishes aren’t available here, and the recipe’s creators list the daikon as an adequate substitute. Given that the original radish is sweeter, I’ve made this recipe with 2 carrots or more to taste and the above ingredients. Of course you can just add more sugar, but I liked the extra carrot taste. Oh — and I didn’t really peel the daikon, just scraped it a little after washing and grated it. And you can serve it on a bed of some of those greens!

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