Friday, September 21, 2012

Front and Center | Daikon Salad

I've never stared at a blank screen this long.  

I mean, I've been wanting to put up this post for the past two days, but the magic of words eludes me. Hmmm... maybe I will call it a silent Friday... haha!

It's not that I have nothing to say about how good this simple salad is all about.  Because the truth is, it is! I've been eating a plate of daikon salad for the past 3 days now.  :)

Maybe that's the story of the radish.  It is one of the most under-rated vegetables.  Like a wall flower, (literally and figuratively... LOL!), they are pleasantly ignored, always served on the side of a beautifully plated sushi - for instance.  The radish sits there, although beautifully carved like a flower, waiting... its main purpose is for decoration. Yet, at the end of the dining experience, they remain uneaten.  We are unsure if it's even edible.

Another case in point, sinigang (or Filipino sour soup) for instance, has a similar story. Amongst the medley of veggies in a bowl of sinigang, the radish (or labanos in Tagalog), is always left on the plate - uneaten - seemingly waiting...

But let's give the radish a break... It may have feelings too.  : )

So today, I'm sharing with you a wonderful salad that brings to the fore - the humble radish salad. You will be delighted with the texture and the flavors... tangy, sweet, with a bite... its like all the flavors explode in your mouth.... ENJOY!

Daikon Salad


2 pcs radish (thinly sliced; I used the mandolin to slice)
1 pc carrot (thinly sliced)
1 stalk of green onions (thinly sliced)
1/3 cup caramelized peanuts, crushed

1/2 c Marukan Rice Vinegar
1/3 c Premium Fish Sauce (adjust to taste)
3 tbsp sugar (adjust to taste)
1 tsp sesame oil
1 pc. lemon (squeezed)
salt and pepper to taste

In a sauce pan, make the dressing by combining all the dressing ingredients.  Let it simmer until the sugar is dissolved.  Let it cool.  Pour the dressing in a bowl, toss the veggies together.  Refrigerate for about 30 minutes as it is best served when chilled.  You can also store the salad in a bottle and could last for days in the fridge.


  1. Ate Malou,
    In your procedure, you didnt mention that you squeezed the daikon. Did you omit it or was it just a mistake. DoI need to squeeze or not.

    Raul Tan

    1. Hi Raul,
      I didn't squeeze my salad. I know some do but apparently, the daikon I used didn't need squeezing. It was as good.
      Thanks for asking!


  2. I love everything on this plate. The colors, the plating and the flavors. How can a simple radish salad turn out to be so pretty and wonderful All because of your hands Malou. You have the gift. I love coming over here and everything that you post. I might have gained 10 pounds looking at your pictures..

    1. awww Helena, I love having friends like you too. I love it that you take the time writing comments here and at my FB page.
      Have a great weekend!

  3. I can't imagine you being "silent" Malou!haha! Joke- anyhow, I don't eat radish, but maybe if presented this way, I might try it! hehehe! Have a great weekend!

    1. I know, no one believes that either haha. Have a great weekend too mi amiga!

  4. Daikon is good stuff. But I never buy it! Or regular radishes either. You really hit home with this post - I love the flavor of radishes but never use them. This salad - which looks super! - looks like a great place to start. Thanks.

    1. Hi John! I'm sure you are familiar with our local foodie magazine here in STL called Feast right? I got a copy andI was surprised that they featured different kinds of radishes. I think it's about time the radish gets noticed :)

  5. It is funny, I love radishes, but never think to make a gorgeous salad like yours. This salad sounds and looks really delicious! Hugs, Terra

  6. I make this! I love this! It's in this little salad book I have and it introduced me to the wonders of Daikon!

  7. This looks like the perfect side dish to round out a meal, maybe a fried dish to balance it out. I'll have to try it - I admit, I'm more a fan of daikon radishes than I am of those small red supermarket ones.


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