Daikon Salad with Peanuts
From the Japanese words dai (large) and kon (root), Daikon’s are said to have originated in the Mediterranean and brought to China for cultivation around 500 B.C. This vegetable is in fact a large Asian radish with a sweet fresh flavor. The Daikon’s flesh is crisp, juicy and white, while the skin can be either creamy white or black. Daikons typically range in size from 6 to 15 inches in length with an average diameter of 2 to 3 inches but can grow up to 3 feet long and weigh up to 100 pounds. Daikon radishes are used raw in salads, shredded as a garnish or cooked in a variety of ways, such as in a stir fry.
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- 1 large Daikon Radish, finely sliced
- 9 cloves Garlic, finely chopped
- 1 small Red Onion, sliced
- 3 Tbsp. Peanut Oil
- 3 Tbsp. Rice Vinegar
- 2 Tbsp. Peanuts, chopped
- 2 Tbsp. Cilantro, chopped
- 1 Tbsp. Granulated Sugar
- 1 Tbsp. Toasted Sesame Seeds
- 1 tsp. Salt
- 1 tsp. Fish Sauce
- Mix rice vinegar, salt and sugar in a bowl and whisk until all is dissolved.
- Add the radish, toss and chill for 15 minutes.
- Soak the sliced onion in cold water for 5 minutes and drain.
- Fry chopped garlic in peanut oil over high heat until golden, then remove with a slotted spoon and drain on paper towel.
- Heat dry fry pan over medium high heat and toast peanuts, then chop.
- When ready to serve, remove the radish mixture from the chiller and drain any excess liquid.
- Add remaining ingredients and toss well.
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