Chinese daikon rind salad

    5 days 10 min

    The Chinese like to use any edible part of a vegetable, including the rind (or peel) of daikon radishes. The peel is dried, then mixed with a spicy sauce to create this crunchy salad or starter. Daikon, known also as mooli, is available in larger supermarkets, but you’re more likely to find it in Asian food shops.

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    Serves: 4 

    • 1 (100g) daikon radish
    • 3/4 teaspoon salt
    • 1 teaspoon sugar
    • 1 1/2 tablespoons vegetable oil
    • 2 teaspoons freshly ground Sichuan peppercorns or hot chilli powder
    • 1 teaspoon Chinese black rice vinegar
    • 1 teaspoon soy sauce

    Prep:3days  ›  Cook:10min  ›  Extra time:2days drying  ›  Ready in:5days10min 

    1. Clean and rinse the daikon radish; peel off long, thick slices of rind from the daikon - use the daikon flesh in another recipe.
    2. Place rind in a clean container and set aside to dry out in a warm place for 2 or 3 days.
    3. Soak the dried daikon slices in warm water for about 30 minutes; rinse, drain and slice the peel into bite-size pieces. Place diakon in a small bowl and season with salt and sugar; toss well and set aside to marinate for 20 minutes.
    4. Heat oil in a wok over high heat; add ground Sichuan peppercorns (or chilli powder) and mix to form a hot chilli oil.
    5. Pour hot chilli oil, black vinegar and soy sauce over daikon; toss everything together and serve.

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