Spicy Daikon Salad - Liang Ban Luo Bo Si

Dishes with raw vegetables are pretty rare in Chinese Cuisine, I haven't seen very many of them. So when I saw this recipe in Fuchsia Dunlop's Land of Plenty(I know, yet another recipe from that book), I was intrigued. In addition, it used Daikon, one of my favorite ingredients. And yet, I bookmarked the page, and pretty much forgot about it. For some reason, I bought some Daikon before our trip to Vegas, and never hada chance to use it. I still am not sure what my intentions were with regards to that radish.....and when we returned, it was sitting on our dining table staring at me. I didn't want to waste it, but what to do, it was too hot to make a nimono(simmered dish). And suddenly I recalled, the recipe from Land of Plenty.

 

There was one big adjustment I had to make, I didn't have any Chinese pickled chili paste on hand, so I improvised using Sambal Olek and some additional vinegar. It turned out surprisingly good, and was very easy (as all my recipes are) to make. I've made this a few times since, once for the In-Laws who enjoyed it. A nice refreshing dish.........

So here goes:

 

Spicy Daikon Salad

1 Lb Daikon thinly sliced
2 tsp salt
4 tsp white sugar
1-2 Tb Sambal Olek or similar chili paste
4 Tb Chinkiang Vinegar
2 cloves of garlic finely minced or grated
2-3 tsp chili oil
2 scallions green parts only finely sliced
Cilantro leaves

- Sprinkle the daikon slivers with salt, mix, and spread out in a colander. Let the daikon sit for 30 minutes to an hour.
- Before serving, combine the sugar and vinegar, whisk until the sugar is dissolved.
- Add chili paste and garlic, and mix well. Add chili oil.
- Shake the daikon to remove excess water, put the daikon on a plate, and pour the dressing over the daikon.
- Top with scallion and cilantro.

I tried making this dish using cucumbers, it turned out fine, but it just didn't have that refreshing bite that daikon has......

Comments

[kat]

this sounds perfect for summer!

[foodhoe]

Ahh I have a daikon in the fridge that needs attention, this looks like a very exciting recipe.

[Kirk]

Hi Kat - Yes, you're right.....

Hi FH - It's refreshing, and easy to make.

[ahfook]

ah....the saga of portuguese bean soup! my family recipe uses only portuguese sausage and no ham hocks, and is garnished with watercress. my aunty pauline who has carried the family tradition is now in a care home and i am one of the few remaining relatives who knows how to make it....thank God i was in her kitchen when the big pot was simmering! she insisted on Maui brand portuguese sausage, and if she couldn't get watercress on maui, we would bring it from honolulu.it was so good that RUTH TAN from the BANYAN INN restaurant in lahaina wanted her to cook it for the restaurant! the basics....onions, portuguese sausage, tomato sauce,sugar, hawaiian salt, potatoes (NO CARROTS!), van kamps kidney beans (there's a secret here!)