Daikon Mango Salad Recipes

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

Steps:

• Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
• Whisk in fish sauce, sugar and thai pepper until sugar is dissolved.
• Gradually whisk in peanut oil until blended.
• Add shallot, mix well.
• Set dressing aside.
• Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
• Seed sweet pepper, cut into very thin strips and add to mangoes.
• Add carrot, half of green onions, and cilantro. Toss gently until combined.
• Add dressing and a pinch of salt, toss until mixed.
• Sprinkle with nuts and remaining green onions.
• Note: I usually serve this on a bed of lettuce and garnish with a few sprigs of cilantro.

Steps:

• Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
• Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
• Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).
• To serve, stir in desired amount of chili crisp if using and top with sesame seeds.

Steps:

• Whisk vinaigrette ingredients.
• If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon cut into thin strips. Add the mango, cubed.
• Before serving, snip parsley into salad-the leaves retain their shape and won't deteriorate too fast.
• Gently toss salad together. Divide salad among 4-6 small salad plates. Note: I served on a bed of red leaf lettuce. Looked beautiful with the white, light green,and yellow of the salad.
• Garnish salads with toasted sesame seeds.