Dish of Daikon Salad
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Daikon Salad


Burma   -   Monlar Oo Thoke
Serves:
Effort:
Sched:
DoAhead:  		 5 salad
**
35 min
Yes		 A delightful salad, perfect to accompany heavy or spicy dishes. I apply the Peanuts as a garnish so they can be left off in case of peanut allergy. This salad can be made ahead and will benefit by some rest in the fridge.

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Daikon (1)
-- Marinade
Salt
Sugar
Rice Vinegar
-- Flavorings
Onion
Cilantro
Toasted Sesame (2)
Fried Shallots(3)
Fish Sauce (4)
-- Garnish
Roasted Peanuts (5)  
Do Ahead    
  1. Prepare SE Asian Pantry Staples if not on hand (Notes 2, 3 & 5).
Prep   -   (25 min)
  1. Peel DAIKON and slice thin. If large, first slice in half lengthwise.
  2. Mix all Marinade items until Salt and Sugar have dissolved. Tumble with Daikon and chill 15 minutes or more.
  3. Quarter ONION lengthwise and slice thin crosswise. Soak in cold water 5 minutes or more, then drain thoroughly (makes it a bit milder).
  4. Chop CILANTRO small.
Serving   -   (5 min)
  1. Add all Flavoring items to the Daikon and tumble well. Let rest in the fridge for a while if you have time.
  2. Serve chilled, garnished with Roasted Peanuts if desired.
NOTES:

  1. Daikons:

      Smaller Daikons are preferred, as large ones are fibrous.

  2. Sesame Seeds, Toasted:

      These are an essential item for Chinese, Japanese and Korean cooking, so should always be on hand for these cuisines. They are available already toasted in Asian markets, but are better and more reliable freshly made at home. See our easy recipe Toasted Sesame Seeds. Sealed in an air tight jar, away from heat and sunlight, they will last for several months.

  3. Fried Shallots / Shallot Oil:

      This is a "two for one" item - both made in the same easy operation. For instructions see our recipe Fried Shallots / Shallot Oil. This recipe can also be made with finely chopped Garlic prepared the same way.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  5. Peanuts, Dry Roasted

      These peanuts, widely used as a garnish in Southeast Asia and elsewhere, are quite different in flavor and texture from commercially roasted peanuts. See our recipe Dry Roasted Peanuts.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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