Daikon Salad with Peanuts

Pickles are loved by all in our household. By all. The salty-sour brininess is something that we are all attracted to. Attracted like a fly to one of those noisy blue electric fly killers. HA! Do those things have an actual name? Anyway, we keep a healthy stock of pickles in the same way that some people stock up on essentials.

Daikon Salad with Cilantro and Peanuts

Liking pickled flavor has helped us convince the kids to try stuff that they may have otherwise shied away from. Like Vietnamese food. The beautiful pickled daikon and carrot salad was the perfect way to introduce a Bahn Mi sandwich to the kids. Once they tried and loved the pickled vegetables, they were sold on whatever the pickled veggies went on. Score!

From there, we moved on to other menu items. Here’s a simple daikon salad that we love to make. You can use a food processor or a mandoline with a julienne blade to cut the daikon. When I make large batches, I go with the food processor. For one batch, I’ll give my upper arm a work out and use the mandoline.

Peel the daikon


Shredded the daikon on my mandoline with the julienne blade


Toss daikon with kosher salt


Sit your colander over a bowl or sink and let drain for 30 minutes.
Push out excess liquid after 30 minutes. 
Daikon Salad with Peanuts

Daikon Salad with Peanuts

Serves 4 as a side

Adapted from Sarah’s Cucina Bella

Ingredients

3 cups julienne cut daikon radish (I used a mandoline with the fine julienne blade)
1 teaspoon kosher salt
1 tablespoon rice wine vinegar
2 teaspoons granulated sugar
1 teaspoon sweet rice wine (mirin)
1/4 cup crushed peanuts

1 tablespoon cilantro, finely chopped

Directions

1. In a large bowl mix the julienned daikon with kosher salt.

2. Place the salted daikon mesh strainer over a bowl or sink. After 30 minutes, squeeze/push out excess liquid.
3. In a quart size container (with lid), combine the seasoned rice vinegar, sugar and rice wine. Mix well to dissolve sugar.
4. Transfer daikon to the quart size container. Cover. Shake well.  
5. Refrigerate for at least 20 minutes, and up to 2 days before enjoying. 
6. Transfer to large plate or bowl, top with cilantro and peanuts.

Eat, Drink & Be Yummy!

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