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Sunday, October 10, 2010

Daikon/Radish Salad/ Mooli ka kas/Mooli ka laccha












This used to be my favorite salad in India to serve as a side dish with Indian meal. When I first came to this country I was looking for the radish like we use to get in India, here I only found the small pink radishes, which are very pretty and look even prettier shredded and I did make this salad with the pink radishes. However, I was still missing the one I used to have in India, then one day I found this radish in grocery store, this is known to rest of the world as Daikon.

Daikon, literally "large root"), it is also called Oriental radish, Chinese radish and Mooli (from Hindi Muulii) and is a mild-flavored, very large, white East Asian radish. Despite being known most commonly by its Japanese name, it did not originate in Japan, but rather in continental Asia.

Although there are many varieties of daikon, the most common in Japan, the aokubi-daikon, has the shape of a giant carrot, approximately 20 to 35 cm (7.9 to 14 in) long and 5 to 10 cm (2.0 to 3.9 in) in diameter. The flavor is generally rather mild compared to smaller radishes.

For the following recipe you can use radishes orDiakon, whichever is easily accessible to you.

Ingredients:

1 large Diakon or 1 # radishes shredded

1" piece of ginger thinly sliced

1 tomato finely chopped

4 tsp lime juice

1 small jalapeno finely chopped

1/4 cup Chopped Cilantro leaves

1 teaspoon salt to taste


Method:

* Julienne the Diakon/radish in to long strips with hand shredder or food processor

* Add salt to shredded Daikon or radish.

* Soak for 5 minutes or longer to remove the bitterness until it is watery.

* Squeeze to remove all the water, discard water.

* Separate all the squeezed radish and add ginger, jalapeno pepper, tomato, cilantro and lime juice.

* Mix well.

May garnish it additional chopped cilantro and chopped tomatoes.

Refrigerate if not going to use right away.

Serve as a side dish with your favorite meal.

** for variety and more color you can add shredded carrots to this.


Recipe by Surekha.

Photographs by Surekha



Diakon description courtesy of http://en.wikipedia.org/wiki/Daikon
http://creativecommons.org/licenses/by-sa/3.0/

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