Daikon Salad Mu Saingchai Recipes
DAIKON-CARROT SALAD
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 185 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 163 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
DAIKON SALAD - MU SAINGCHAI
This is a very light salad from Korea and something similar to one served at a local Korean restaurant. You can julienne the vegetables if you have the patience but I use a Japanese mandolin, it has various attachments and makes the job so much easier. This would be served as part of a meal
Provided by Coasty
Categories Pears
Time 15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Peel the radish and either cut into julienne strips or use a vegetable mandolin. Peel the nashi and do the same. Soak the nashi in cold water with the lemon juice (this stops the pear browning).
- Slice all parts of the spring onions finely.
- After toasting the sesame seeds cool slightly and then crush in a mortar and pestle. It doesn't have to be mashed to a paste. Mix this with all the other dressing ingredients. The chili is optional.
- Drain the nashi and mix with the radish and spring onion and pour over the dressing. Let sit for 2 hours before serving to let the flavours develop.
Nutrition Facts : Calories 71.6, Fat 4.7, SaturatedFat 0.6, Sodium 904.1, Carbohydrate 7.7, Fiber 2.2, Sugar 3.8, Protein 1.9
MUSANGCHAE, DAIKON (WHITE RADISH) SALAD, LIKE KOREAN RADISH KIMC
This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.
Provided by TheShields
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the radish and cut into really thin strips. I use a Japanese mandolin with a medium shred blade for this.
- Place the radish in a medium bowl and mix with the red pepper powder.
- Add the sugar, salt, green onion and garlic, stir to combine.
- Sprinkle the radish mixture with the vinegar and mix well.
- Let sit for a few minutes, taste, and adjust if needed, sometimes more vinegar or sugar is needed. It often depends on the sweetness of the radish itself.
- Refrigerate until ready to serve.
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