Daikon Salad with Coconut and Nigella Seed | Mooli | White Radish Salad

Daikon radish, often over looked, is the star of this salad. It can be made with red radishes too.

Daikon Salad with Coconut and Nigella Seed

Daikon is great in freshly squeezed juices to add a touch of spiciness, but other than that it is often left sitting abandoned in the bottom drawer of the fridge. No longer. Here is a salad to make daikon shine! Summer goodness, oh yes.

You might also like Hesarubela Koshambari, Daikon and Pumpkin Curry, Baked Millet with Ginger, Pumpkin and Daikon, and Mustard Greens with Mooli.

All of our Radish recipes are here. Or try our Salads too. Be inspired by our Late Spring recipes.

Daikon (Mooli) Radish Salad

Daikon Salad with Coconut and Nigella Seed

ingredients
350g daikon (white radish)
1 medium green chilli, chopped finely
0.25 cups coconut (fresh or shredded)
1.5 tspn jaggery (palm sugar)
2 Tblspn good white wine vinegar (or use a Palm Vinegar from your Asian grocery)
salt to taste

1 Tblspn ghee
1 Tblspn mustard seed oil
1 Indian dried red chilli
1 tspn nigella seeds (kalonji)
1 tspn cumin seeds

handful of coriander leaves, chopped

method
If using shredded or desiccated coconut, soak it in warm water for 5 minutes and then wring out as much water as you can.

Peel the daikon and slice very thinly, or cut into fine julienne strips. Chop the chilli finely.

Dissolve the palm sugar in the white wine vinegar.

Place the daikon, coconut and chilli in a bowl. Add the sugar and wine vinegar, and gently toss.

Heat the ghee and mustard oil in a small pan over medium heat. Add the dried chilli, nigella and cumin seeds and fry gently until the nigella seed begins to pop. Pour the hot oil and seeds immediately over the salad and toss gently.

Add the coriander, and serve. Enjoy!

Daikon Salad with Coconut and Nigella Seed

recipe notes and alternatives
The daikon can be sliced crosswise or lengthwise, or julienned. A food processor will help to cut or slice it. I keep the slices fairly thin.

Use whatever vinegar you prefer – I like to use rice wine vinegar as well as palm vinegar too.

It’s even better left for 15 – 20 mins as the vinegar-sugar gently pickles the daikon and its bite mellows.

Make this salad with turnips instead of daikon.

 

32 thoughts on “Daikon Salad with Coconut and Nigella Seed | Mooli | White Radish Salad”

  1. What a fantastic salad Ganga. My daikon use is usually limited to grating the raw veg into salads. Not very inspired, but I do like the texture. However this looks like a much more interesting way of eating the big white radish.

    1. Would you believe, Lucy, that our local fruit and veg do not sell daikon? I have to go into Adelaide Market to get it. I wish I could get it more locally.

  2. Those are great flavor combinations. Reminds me of an easy Japanese pickle for radish, too. Satisfying and light – what’s not to love?

  3. I made this delightful salad last night – tastes great, and looks stunning. I plan to play around with different types of vinegars and sugars for variation. Thanks for the recipe and the beautiful picture that forced me to try it!

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