Pickled Asian Ginger Salad

Photo: Socal Sustenance

Ingredients

1 cup sliced daikon

3/4 cup sliced carrot

3/4 cup sliced cucumber

1/2 cup rice vinegar

1 teaspoon sesame oil

1/2 cup sugar

1 tablespoon grated ginger

Black and white sesame seeds

Preparation

Wash and peel daikon, carrot and cucumber.

Slice all vegetables with a grater or mandolin and place in a bowl

In another bowl, mix vinegar, sesame oil and sugar until sugar is dissolved.

Grate ginger and add to vinegar mixture.

Pour vinegar mixture on sliced veggies and stir thoroughly.

Cover with plastic wrap and refrigerate for two hours.

After chilling, stir again and plate.

Top with sesame seeds and serve.

Tools

Comments

Permalink Melissa Peterman
December 23, 2009

This sounds so good!

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About

My fascination with the whiffle ball bat looking Daikon played a large part in this dish. This large radish is shaped like an overgrown white carrot, and has a mild, sweet taste and texture similar to water chestnuts. It is pleasant to eat on its own, and it provides a mild sweetness to serve as the base for this pickled Asian inspired salad.

The sweetness of the veggies and acidic bite of the vinegar make for a pleasing balance in this salad. It's one of the few pickling experiments I've ever braved, and its pretty simple and quite delicious. Don't fear the pickle! Dive right in and get your eat on. Happy eating!