Daikon, Japanese Daikon, Chinese Radish, Korean Radish, Chai Tow, Mooli, White Radish…….there are lots of different names for this large White Radish. I find the larger the size of the Radish, the milder the flavour – the skinnier the Radish, the stronger the flavour. However, generally its still milder than the usual red radishes that we normally get. In Asian cuisines its normally used in cooked form but it can be eaten raw too, and in fact it tastes delicious in a Salad.
This is my quick and easy Daikon and Mint Salad. On occasions I have even grated the Daikon and added to my Coleslaw, Sandwich fillings and even Crab cakes.
Quick and Easy Daikon and Mint Salad
1/2 tsp Black Pepper
1/2 tsp White Pepper
1/2 tsp Mango Powder
Zest and juice of a fresh Lime
A small bunch of fresh mint leaves, finely chopped (or cut into thin strips)
Combine all ingredients.
The salt brings out the water in the Daikon, so if you are not going to eat the Salad straightaway, add the salt later. Its best to dress the Salad just before serving, to ensure its nice and crispy.