10 November 2011

Daikon Salad with Sesame Oil Dressing


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


Ingredients:
Serves 4

  • 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

  1. 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.  
  2. Transfer to a new bowl.  Add shaved carrot, crushed walnuts & black sesame seeds.  
  3. For the vinaigrette, whisk sesame oil, vinegar, salt & pepper.   Pour on the salad. 








3 comments:

  1. delicious looking flavourful salad

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  2. Looks delicious. The salad made at the Japanese restaurant may have been made with dried daikon that has been re-hydrated.

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  3. Looks delicious. I've have daikon numerous times at Japanese restaurants but have never tried making anything with it at home!

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