A common side-salad in Japanese cooking uses daikon radishes (literally “large root” in Japanese). Daikon radishes are giant – sometimes a foot long – and have a mild flavor. I knew my red radishes would be a decent substitute. In fact, I was hoping the peppery radishes would balance the slight sweetness of the dressing.
The trick to a successful salad of this type is to sweat the shredded vegetables by tossing them in a little salt. Let the veggies sit, then squeeze out as much liquid as you can. Then the simple vinegar dressing provides just the right amount of acid.
To stick with the Asian theme, I topped my salad with some chopped Thai basil, also from my garden. I loved the sweet basil flavor – it was the perfect addition to this salad.
This salad serves four as a side.
- 2 large carrots (3/4 to 1 pound)
- 1-2 bunches radishes (about 1 pound)
- 1 teaspoon salt
- 1/4 cup Thai basil, chopped
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 tablespoon sugar
Step 1. Shred the carrots and radishes. It really helps to have a food processor for this task. Then place the shredded vegetables in a colander and toss with the salt. Place a bowl underneath the colander to catch the liquid. Let sit for 20-30 minutes.
Step 2. While the veggies are sitting, prepare the dressing. Combine the vinegar, water and sugar in a small saucepan and heat until the sugar has dissolved.