REFRESHING PICKLED DAIKON RADISH

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