Recipe Junction

Our Favorite Recipes'

Daikon Salad With Lime Ginger Dressing

8 servings

• 2 cups peeled and shredded daikon
• 1 cup peeled and shredded carrot
• 1 cup peeled and shredded jicama
• 1/4 cup fresh lime juice
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon minced fresh ginger
• 1 teaspoon dark roasted sesame oil
• 1 teaspoon brown sugar
• 1 clove garlic, minced
• 1/4 teaspoon hot red pepper flakes
• 1 green onion, minced

In a bowl, mix together the shredded daikon, carrot and jicama. Add the lime juice, soy sauce, ginger, sesame oil, brown sugar, garlic and red pepper flakes. Stir to mix thoroughly. Allow to marinate for 1 hour or more.

Just before serving, stir in the green onion.

find where to get in this paragraph, then discardIn early December, various cities in Japan host daikon festivals. The largest event is held in Kyoto.

Daikon is a massive radish that grows up to 4 or 5 feet long and up to a foot wide. These strange white roots have historically been a symbol of health and well being in Japanese culture.

They also have been a symbol of fertility. A common festival feature is a display of phallic sculptures carved from daikons. The festival is a family event and in no way is considered vulgar. The sculptures are exceeding intricate and show amazing artistic skill.

However, it is impossible to imagine such a festival would ever happen in California.

Daikon is one of those vegetables I seldom eat, but when I do, I always say I wish I had it more often. Its flavor is kind of a cross between a radish and a cabbage. It is a delightful addition to coleslaw.

I like to serve a daikon salad as an accompaniment to roast pork or grilled sausages. This salad is easily prepared and extraordinarily low in calories – a bonus at this time of year.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon