Bowl of Daikon Salad
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Daikon Salad
Burma
  -   Monlar Oo Thoke
Serves
Effort:
Sched:
DoAhead:  
5 salad  
**
35 min
Yes  
A delightful salad, perfect to accompany heavy or spicy dishes. I apply the Peanuts as a garnish so they can be left off in case of peanut allergy. This salad can be made ahead and will benefit by some rest in the fridge.




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3
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5
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#
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T
T
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oz
T
T
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T
Daikon (1)
-- Marinade
Salt
Sugar
Rice Vinegar
-- Flavorings
Onion
Cilantro
Toasted Sesame (2)
Fried Shallots(3)
Fish Sauce (4)
-- Garnish
Roasted Peanuts (5)  
Do Ahead    
  1. Prepare SE Asian Pantry Staples if not on hand (Notes 2, 3 & 5).
Prep   -   (25 min)
  1. Peel DAIKON and slice thin. If large, first slice in half lengthwise.
  2. Mix all Marinade items until Salt and Sugar have dissolved. Tumble with Daikon and chill 15 minutes or more.
  3. Quarter ONION lengthwise and slice thin crosswise. Soak in cold water 5 minutes or more, then drain thoroughly (makes it a bit milder).
  4. Chop CILANTRO small.
Serving   -   (5 min)
  1. Add all Flavoring items to the Daikon and tumble well. Let rest in the fridge for a while if you have time.
  2. Serve chilled, garnished with Roasted Peanuts if desired.
NOTES:
  1. Daikons:   Smaller Daikons are preferred, as large ones are fibrous.
  2. Toasted Sesame Seeds:   This is an essential pantry staple for the cuisines of Southeast Asia, Korea and Japan. They can be purchased but are better and fresher made at home, which is very easy by our Toasted Sesame Seeds recipe.
  3. Fried Shallots / Shallot Oil:   This is a "two for one" item - both made in the same easy operation. For instructions see our Fried Shallots / Shallot Oil recipe. This recipe can also be made with finely chopped Garlic prepared the same way.
  4. Fish Sauce:   An absolutely indispensable ingredient in Southeast Asian cuisine. For details see our Fish Sauce - Introduction page.
  5. Roasted Peanuts:   Dry pan roasted peanuts are far better in both flavor and texture for this use than commercial roasted peanuts are. For method see our Dry Roasted Peanuts recipe.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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