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.
- 1 lb daikon radish (white Korean radish)
- ½ tablespoon Korean red pepper powder
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 garlic cloves (finely chopped)
- 2 green onions (finely chopped)
- 1½ 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.