![\"daikonsaladkpj\"](\"http:\/\/www.withaglass.com\/wp-content\/uploads\/2013\/01\/daikonsaladkpj.jpg\")
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Winter – or late autumn – vegetables are scarce and can quickly become boring (especially for someone who doesn’t like pumpkin), but luckily there is daikon, the Asian long white radish. It can be served raw or cooked, but it is only the former which, thanks to its spiciness and crunchiness, reminds me of the spring pink radish. I have always liked the way for example Radish Kimchi<\/a>\u00a0stops me from feeling heavy and sleepy after hearty meals. This quick and refreshing salad is one of the rare Korean dishes not really requiring exotic food ingredients (apart from the sesame oil which can be easily skipped) and as such it can be served with many, not only Korean dishes. It should be prepared with “mu”, white Korean radish, \u00a0which is shorter and plumpier than daikon, but I have never seen it sold, so daikon was the only choice I had. I do not complain though because it’s excellent this way too.<\/p>\n I found this recipe in my Korean cookery book (The Food and Cooking of Korea by Young Jin Song<\/a>) and have only slightly modified it, but its versions vary a lot on internet. I have seen it with ginger, garlic, green onions… so feel free to modify it, as long as the ingredients stay Korean (whatever it may mean!).<\/p>\n Yesterday I saw\u00a0Hiroyuki (Hiroyuki’s Blog on Japanese Cooking<\/a>)\u00a0posted his wife’s Daikon and Tuna salad<\/a>.\u00a0I thought it was a funny coincidence to discover two new appetising daikon dishes in one week. Hiroyuki’s wife’s salad is completely different, but very tempting so click here to check it<\/a>\u00a0or wait until I post it on my blog \ud83d\ude09\u00a0.<\/p>\n TIP: The salad does contain chili powder, but the amount and the hotness level depend on your personal choice of course (you can use sweet paprika too). The last batch (several big bags) of Korean chili powder I bought proved to be only slightly hot, so I can use more of it without obtaining fiery results.<\/p>\n Preparation: 10 minutes<\/em><\/p>\n Ingredients (serves 2 if it’s the only side-dish):<\/em><\/p>\n 200 g\/about 7 oz very cold white Korean radish or daikon<\/em><\/p>\n Dressing:<\/em><\/p>\n 1 teaspoon delicate vinegar (I have used rice vinegar but it can be cider vinegar too)<\/em><\/p>\n 1\/2 teaspoon sugar (I have used agave syrup)<\/em><\/p>\n 1\/4 teaspoon salt<\/em><\/p>\n 1\/2 teaspoon Korean chili powder (or any other chili powder)<\/em><\/p>\n (1\/2 teaspoon sesame oil)<\/em><\/p>\n 1 teaspoon lemon juice<\/em><\/p>\n toasted sesame seeds<\/em><\/p>\n Cut up the radish into matchsticks or grate it on a mandolin or with a special shredder.<\/p>\n Combine the dressing ingredients and stir into the radish.<\/p>\n Serve immediately sprinkled with sesame seeds or put into the fridge and serve it later (it tastes better cold).<\/p>\n <\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Winter – or late autumn – vegetables are scarce and can quickly become boring (especially for someone who doesn’t like pumpkin), but luckily there is…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,125,183,133,18],"tags":[12,45],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/11988"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11988"}],"version-history":[{"count":29,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/11988\/revisions"}],"predecessor-version":[{"id":12743,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/11988\/revisions\/12743"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}