Nov 11, 2006
Korean Daikon Salad
- 11/2 lb daikon, peeled and julienned
- 1/2 tbsp kosher salt
- 1 1/2 tbsp red chili flakes
- 1/4 cup chives, minced
- 1 clove garlic, minced
- 1 tbsp rice wine vinegar
- 1 tbsp tamari
- 1 tbsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp sugar
- Toss the daikon with the salt. Let stand 5 minutes. Drain well and squeeze out any excess water.
- Combine the daikon with the rest of the ingredients.
- Cover and let marinate at room temperature overnight.
- Chill. Serve.
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