This is where the other half of the daikon went to. I used half to make a salad that I loved from my youth in the Philippines. It is mixed with tomatoes and dressed with pure vinegar, the recipe of which I just posted. This one instead, has a milder tone because the vinegar was blended with sesame oil. Since the other salad's vinegar dressing has a big kick, I had to be considerate to prepare a more pleasant and milder vinegar experience for my husband who doesn't have a good relationship with this tart liquid.
This was inspired by a daikon salad in our favorite Japanese restaurant. I based it on what my tastebuds gave me. We both agreed that this is the closest I can get to the one we had in the restaurant. The sesame oil was a delightful change from our usual extra virgin olive oil dressing.
Daikon Salad with Sesame Oil Dressing
- 1 daikon, shaved with a peeler
- 1 carrot, shaved with a peeler
- 1.5 - 2 tbsp. sesame oil
- 1.5 - 2 tbsp. white wine vinegar or any similar vinegar
- salt & pepper
- black sesame seeds
- rock salt
- crushed walnuts
- Peel daikon & cut off both ends. Shave the pulp with a peeler. Mix the daikon with a lot of rock salt using your hands and squeeze the radish pulp a little bit while mixing. Leave for half an hour. Move them to a strainer. Rinse under tap. Squeeze out excess water.
- Transfer to a new bowl. Add shaved carrot, crushed walnuts & black sesame seeds.
- For the vinaigrette, whisk sesame oil, vinegar, salt & pepper. Pour on the salad.