This Daikon Radish Salad is dressed simply in a garlic vinaigrette and sprinkled with Korean red pepper powder for a bit of heat.
I hit up the Korean market in our town because I’m cooking up a batch of homemade kimchi – An experiment that I hope goes well – It needs to ferment for about a month before I’ll know for sure 😉 (more on that later)…
Anyways, if you’ve never been to an Asian foods market, you’re in for a treat and an experience! All kinds of food that you’ve never seen in an American market – Dried shrimp, hundreds of different chili powders, fresh fish, kimchi that comes in Costco sized jars (why am I making my own?), and on and on… I could spend a few hours in that place. It is a bit confusing though! I wonder, am I picking the right chili powder, or is this a brand that no one buys? What about these little dried shrimp, does everyone know I’m making kimchi just because I have those in my basket? Well, all that shopping got me hungry, and, when I was finished making above said kimchi, I had some leftover radish and Korean red pepper powder to use up. I used my nifty julienne tool to shred up the daikon and decided to toss together this salad together. Sweet and sour and tangy and spicy. This is a dish that’s quick to fix and would be great on it’s own as a fast lunch or alongside some of this Sriracha Glazed Salmon served as a main course.
Daikon Radish Salad
- 1 lb daikon radish white Korean radish
- 1/2 tablespoon Korean red pepper powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cloves garlic finely chopped
- 2 green onions finely chopped
- 1 1/2 tablespoons white vinegar
Peel the radish and cut into really thin strips. (I used a julienne peeler for this)
Place the radish in a medium bowl and toss with red pepper powder, sugar, salt, green onion and garlic.
Sprinkle the mixture with vinegar and mix well.
Adjust to taste, adding additional salt, sugar or vinegar, if needed.
Refrigerate until ready to serve.