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.

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

Use your hands to mix the radish, blending all of the ingredients together.

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

Use your hands to mix the radish, blending all of the ingredients together.

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.

QUICK-PICKLED DAIKON RADISH SALAD (WITH CUCUMBER AND MINT)

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