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.
Daikon Radish (Mooli) Salad
Source : inspired by Vogue Entertaining 2000
Cuisine: In the style of Indian/SE Asian
Prep time: 10 mins
Cooking time: 3 mins
Serves: 4 – 6 people, depending how you use it
350g daikon (white radish)
1 medium red chilli
0.25 cups coconut (fresh or shredded)
1.5 tspn jaggery (palm sugar)
2 Tblspn good white wine vinegar
salt to taste
1 Tblspn extra virgin olive oil
1 Tblspn mustard seed oil
1 tspn nigella seeds (kalonji)
1 tspn cumin seeds
handful of coriander leaves
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 two oils in a small pan over medium heat. Add the 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!