Dish of Cucumber Daikon Salad
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Cucumber Daikon Salad


Philippine   -   Ensaladang Pipino na may Lebanos
Makes:
Effort:
Sched:
DoAhead:  		 1-7/8 #
**
25 min
Best		 A tart and refreshing salad to accompany roasts and other rich dishes. It can be made as much as a day ahead and refrigerated.

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12
6
3
3
2
-----
1/2
1/2
1/2
1/2
1
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---
oz
oz
oz
oz
cl
---
c
c
T
t
t
---
-- Salad
Cucumbers (1)
Daikon
Carrot
Onion, red
Garlic
-- Dressing
Vinegar (2)
Water
Sugar (3)
Salt
Pepper
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Make   -   (25 min)   -   Mix all items together as you prepare them.
  1. Slice CUCUMBERS very thin.
  2. Peel DAIKON and slice very thin.
  3. Peel CARROT and slice very thin.
  4. Halve RED ONION lengthwise and slice crosswise very thin.
  5. Slice GARLIC very thin.
  6. Combine All items in a mixing bowl and tumble until evenly distributed.
  7. Chill for a few hours or overnight before serving.
NOTES:

  1. Cucumber:

      Preferably use an unwaxed cucumber that doesn't need to be peeled or seeded, like the Persian or Japanese. Second best would be Kirby, which do not need peeling but do need to be seeded. If all you have is the standard waxed green blimps you will need to both peel and seed them, then weigh them.

  2. Vinegar:

      If possible use one of the fine Philippine natural cane vinegars, though coconut or palm vinegar would be fine too. Rice vinegar would also work, as would Cider Vinegar if you haven't the others. For details see our Vinegars and Souring Agents page.

  3. Sugar:

      Many Philippine recipes have a lot more Sugar, but a few have none. Use it to your own preference.
  4. 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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