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 recipe)
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.
TIP: This salad can be made in advance (even the day before). Actually it tastes even better the following day.
Preparation: 25 minutes
Ingredients (serves 2):
200 – 250 g daikon (white radish), peeled and finely julienned or grated
2 tablespoons mayonnaise
2 tablespoons capers (drained and washed if they were preserved in salt)
1 tablespoon green onion, chopped (or (an)other fresh herb(s) of your choice)
1 teaspoon wasabi paste (or fresh grated wasabi if you are one of those lucky people who can get it)
Put the daikon in a bowl.
Sprinkle with 1 tablespoon salt toss well and let it stand for about 15 minutes.
Wash the daikon with very cold water and drain it well.
Put in a big bowl.
Combine all the remaining ingredients and then stir them into the grated daikon.
Adjust the seasoning and serve.