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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

Serves 4
  • 1 daikon, shaved with a peeler
  • 1 carrot, shaved with a peeler
  • 2 tablespoons sesame oil
  • 2 tablespoons white wine vinegar or any similar vinegar
  • salt & pepper
  • black sesame seeds
  • coarse salt
  • crushed walnuts
  1. Peel daikon & cut off both ends.  Shave the pulp with a peeler.  Mix the daikon with a lot of coarse 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.