Name: Adam Liaw’s hot radish salad
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: ½ large daikon,peeled and cut into 2cm cubes; 1 tsp salt; 1 tbsp sugar; 1 tbsp fish sauce; juice of 1 lime; 1 tsp mild,coarse Korean chilli flakes; 5 spring onions,finely sliced; 4 cloves garlic,minced; 6 cherry tomatoes,quartered; 1 bird’s eye chilli,finely sliced

easyTime:<30 minsServes:4

Quick&easy
Chilli
Tomato
Garlic
Gluten-free
Dairy-free
Asian
Salad
Healthy
Side dish
Entree
Midweek dinner

This salad can be served straight away,but also tastes great after being left in the fridge for a few days to soften and develop.

Ingredients

½ large daikon,peeled and cut into 2cm cubes
1 tsp salt
1 tbsp sugar
1 tbsp fish sauce
juice of 1 lime
1 tsp mild,coarse Korean chilli flakes
5 spring onions,finely sliced
4 cloves garlic,minced
6 cherry tomatoes,quartered
1 bird’s eye chilli,finely sliced

Method

Step1
Massage the daikon with the salt and place in a colander to drain for about 30 minutes.
Step2
Rinse,drain,then transfer to a large bowl and add the sugar,fish sauce,lime juice,chilli flakes,spring onions,garlic,cherry tomatoes and chilli,and mix well before serving.

Adam’s tip: A daikon radish grows from the pointy end,which means that this part has more bitter flavour compounds. Use the end closest to the leaves for salads,when a sweeter flavour is needed,and the pointy end when you want more pungency.