Adam Liaw’s hot radish salad
This salad can be served straight away, but also tastes great after being left in the fridge for a few days to soften and develop.
Ingredients
½ large daikon, peeled and cut into 2cm cubes
1 tsp salt
1 tbsp sugar
1 tbsp fish sauce
juice of 1 lime
1 tsp mild, coarse Korean chilli flakes
5 spring onions, finely sliced
4 cloves garlic, minced
6 cherry tomatoes, quartered
1 bird’s eye chilli, finely sliced
Method
Step 1
Massage the daikon with the salt and place in a colander to drain for about 30 minutes.
Step 2
Rinse, drain, then transfer to a large bowl and add the sugar, fish sauce, lime juice, chilli flakes, spring onions, garlic, cherry tomatoes and chilli, and mix well before serving.
Adam’s tip: A daikon radish grows from the pointy end, which means that this part has more bitter flavour compounds. Use the end closest to the leaves for salads, when a sweeter flavour is needed, and the pointy end when you want more pungency.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-hot-radish-salad-20241101-p5kn72.html