Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
3 cups
Easy
By Taekyung Chung and Debra Samuels
Published 2015
Raw daikon radish is cut into strips and tossed with fresh ginger juice, coarse red pepper flakes and sesame oil. It is not only ideal as a side salad for a Korean meal, but it’s great tossed with a bed of mixed greens for a salad with extra crunch and punch.
In a large bowl, combine the daikon strips, sugar and salt. Set aside for 15 minutes.
Drain the liquid from the daikon. Add the red pepper flakes and mix well.
Add the vinegar, ginger juice, Roasted Sesame Seeds and sesame oil. Mix well. Store in an airtight container in the refrigerator. It will keep for 5 days.
Advertisement
Advertisement
No reviews for this recipe