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 Salad with Coconut and Nigella Seed
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
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!
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.