Daikon is another pretty new vegetable for me. I don't know if it's always been available in the stores (I suspect it has, at least for a long time, and I just walked right by it since I didn't know what it was). I ruined it the first time I made it:) The next time, I tried the Latke recipe by Marks Daily Apple. Now, I'm hooked! My mother-in-law was kind enough to introduce me one Nepali way of making the radish. Quick, easy, and spicy. Tastes even better if you are able to make it ahead or the next day. This was made for a party held for my husband and myself while here in Nepal. We bought the daikon down the street from a local vendor. Enjoy!
- 3 Daikon radishes, peeled
- 2 carrots, peeled
- 1 tsp salt
- 1 small red onion
- 5 Tbs ground sesame seeds
- 1 tsp fresh ginger root, peeled
- 1-2 Tbs red pepper flakes, or to taste
- Fat of choice, to fry fenugreek (traditionally, you would use mustard oil)
- 1 tsp fenugreek
- 1/4 tsp turmeric powder
- Shred daikon and carrots (the food processor makes quick work out of this, or you can use a hand shredder). Place in a large bowl and add salt. Mix together and then let sit for awhile (you could finish preparing dinner while this sits). The salt helps release the excess water.
- Squeeze out the water (you could use a dishtowl or I like to use my salad spinner or you can use your hands).
- Dice red onion and ginger. Add to the daikon/carrot mixture.
- Heat a frying pan over medium-high heat (dry). Lightly roast sesame seeds and add to the salad.
- Add 1-2 Tbs red pepper flakes (2 Tbs if you like a good amount of spice).
- Heat a little oil in a small frying pan (you want an oil that can handle high heat). Add fenugreek and fry until black (it starts out a light brown).
- Once the fenugreek has turned black. remove the pan from the heat and then add in the turmeric powder. Stir together and add to salad mixture.
- Stir well. It's now ready to serve or you can put in the refrigerator for use later.