![\"\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2012\/03\/daikonremp.png\" "\\"daikonremp\\"")
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I have bought some daikon (white radish) with a plan to make a Japanese daikon salad or pickles. Once julienned, the daikon reminded me of celeriac… Since the only way I have celeriac is celeriac remoulade, I have decided to give a Japanese twist to this famous French classic. I have substituted the French mustard with wasabi paste and skipped pickled cucumbers which would make it too harsh. Otherwise I think the sauce still can pretend to the name “remoulade”. (See here the traditional Celeriac Remoulade\u00a0recipe<\/a>)<\/p>\n This version of remoulade is light, refreshing, with a hot wasabi kick and a slight crunch. Made with a Winter vegetable, but in a springtime spirit. Ideal for a sunny March day.<\/p>\n TIP: This salad can be made in advance (even the day before). Actually it tastes even better the following day.<\/p>\n Preparation: 25 minutes<\/em><\/p>\n Ingredients (serves 2):<\/em><\/p>\n 200 – 250 g daikon (white radish), peeled and finely julienned or grated<\/em><\/p>\n 2 tablespoons mayonnaise<\/em><\/p>\n 2 tablespoons capers (drained and washed if they were preserved in salt)<\/em><\/p>\n 1 tablespoon green onion, chopped (or (an)other fresh herb(s) of your choice)<\/em><\/p>\n 1 teaspoon wasabi paste (or fresh grated wasabi if you are one of those lucky people who can get it)<\/em><\/p>\n salt<\/em><\/p>\n Put the daikon in a bowl.<\/p>\n Sprinkle with 1 tablespoon salt toss well and let it stand for about 15 minutes.<\/p>\n Wash the daikon with very cold water and drain it well.<\/p>\n Put in a big bowl.<\/p>\n Combine all the remaining ingredients and then stir them into the grated daikon.<\/p>\n Adjust the seasoning and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" I have bought some daikon (white radish) with a plan to make a Japanese daikon salad or pickles. Once julienned, the daikon reminded…<\/p>\n","protected":false},"author":1,"featured_media":9573,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,82,183,133,18],"tags":[95],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9570"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9570"}],"version-history":[{"count":12,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9570\/revisions"}],"predecessor-version":[{"id":12828,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/9570\/revisions\/12828"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/9573"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9570"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}