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Bon Appétit

Shredded Daikon Salad

4.7

(3)

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Shredded Daikon Salad
Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka

This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance. The thinner you slice the daikon, the better it will absorb the flavor of the dressing. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.

Ingredients

8 regular or 16 small servings

1

large daikon (about 1 lb.), peeled, thinly sliced into 3"-long matchsticks

¾

tsp. kosher salt, divided

1

red finger or Fresno chile, seeds removed, finely chopped

2

garlic cloves, finely chopped

2

Tbsp. toasted sesame oil

2

Tbsp. unseasoned rice vinegar

1

Tbsp. granulated sugar

½–1

tsp. store-bought or homemade chile crisp (optional)

Toasted white and/or black sesame seeds (for serving)

Preparation

  1. Step 1

    Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.

    Step 2

    Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.

    Step 3

    Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).

    Step 4

    To serve, stir in desired amount of chile crisp if using and top with sesame seeds.

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Reviews (3)

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  • This salad is AWESOME, made just as listed and it is a favorite.

    • Anonymous

    • CA

    • 4/26/2020

Explore Bon AppétitSaladChineseEast AsianAsianTaiwaneseDaikonVegetableEasySideVeganDairy-FreeVegetarianKetoHealthyishLunar New YearDinner