This variation of daikon radish salad incorporates cucumber, which cools heat conditions in the body and Stomach, and mint, which helps Liver function and is also cooling.

Yields1 Serving
 2 cups of daikon radish, skin on, julienned
 1 cup of cucumber, peeled, seeded, julienned
 ½ teaspoon of salt
 1 Tablespoon of sugar
 ½ teaspoon of mushroom powder
 2-3 Tablespoons of cider or rice vinegar
 1 Tablespoon of fresh mint, chopped fine
1

Mix the radish, salt, sugar and mushroom powder until the ingredients are well incorporated.

2

Cover and let marinate for at least 15 minutes. Then drain the water released by the radish.

3

Add the julienned cucumber.

4

Mix in the vinegar a little at a time, adjusting the amount to your taste.

5

Sprinkle the mint on top and serve.

CategoryCooking Method,

Ingredients

 2 cups of daikon radish, skin on, julienned
 1 cup of cucumber, peeled, seeded, julienned
 ½ teaspoon of salt
 1 Tablespoon of sugar
 ½ teaspoon of mushroom powder
 2-3 Tablespoons of cider or rice vinegar
 1 Tablespoon of fresh mint, chopped fine

Directions

1

Mix the radish, salt, sugar and mushroom powder until the ingredients are well incorporated.

2

Cover and let marinate for at least 15 minutes. Then drain the water released by the radish.

3

Add the julienned cucumber.

4

Mix in the vinegar a little at a time, adjusting the amount to your taste.

5

Sprinkle the mint on top and serve.

REFRESHING PICKLED DAIKON RADISH

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