Daikon Radish Salad
This salad becomes very vibrant when you use the purple daikon radishes in your share! You can substitute the green onions with chives : )
Author: Sue | My Korean Kitchen
Course: Side dishes
Cuisine: Korean
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Author: Sue | My Korean Kitchen
Ingredients
▢ daikon radish / white radish, peeled (about 2 cups)
▢ 2 Tbsp green onion or chives (optional), finely chopped
SAUCE (MIX THESE IN A BOWL)
▢ 1 Tbsp korean chili flakes (gochugaru) or more to taste
▢ 2 tsp korean fish sauce
▢ 1 Tbsp sugar, honey, or maple syrup
▢ 1/2 Tbsp minced garlic
▢ 1 tsp fine sea salt
Instructions
Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.
