Daikon Salad by Michael Ho

Asian Daikon, Carrot & Pineapple Salad by Michael Ho

Preparation time 30 minutes

Total time: 1 hour

Ingredients

450 g (1 lb.) daikon, peeled and julienned
4 carrots, peeled and julienned
½ pineapple, julienned

Dressing

60 mL (¼ cup) orange juice, freshly squeezed
60 mL (¼ cup) low-sodium soy sauce
15 mL (1 tbsp.) lime juice, freshly squeezed
15 mL (1 tbsp.) mirin
15 mL (1 tbsp.) rice vinegar
15 mL (1 tbsp.) toasted black and white sesame seeds
15 mL (1 tbsp.) honey
5 mL (1 tsp.) fresh ginger, grated

Garnish

Crispy nori leaves, crumbled

Directions

In a large bowl, mix the julienned daikon, carrots and pineapple.
In a small bowl, prepare the dressing by mixing the fresh orange juice, soy sauce, fresh lime juice, mirin, rice vinegar, toasted black and white sesame seeds, honey and grated fresh ginger.
Pour dressing over vegetable mixture and gently toss to coat all ingredients.
Add chopped roasted cashews, chopped fresh coriander, chopped fresh mint and sliced bird’s eye chili. Mix again to evenly distribute ingredients.
Refrigerate salad for at least 30 minutes to allow flavours to develop.
When ready to serve, garnish salad with crumbled crispy nori leaves.
Enjoy this delicious Asian Daikon, Carrot & Pineapple Salad as an appetizer or side dish. Bon appétit!

CHEF’S SECRET

The cilantro and mint are great, but feel free to experiment with other Asian herbs such as Thai basil or shiso, which can bring different, complementary notes to the salad.

While you should leave the salad in the refrigerator for at least 30 minutes, preparing it a few hours in advance (without the nori filling) will give you an even more balanced blend of flavours. Add the nori topping just before serving to keep its crispness.

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