Front and Center | Daikon Salad

I've never stared at a blank screen this long.  

I mean, I've been wanting to put up this post for the past two days, but the magic of words eludes me. Hmmm... maybe I will call it a silent Friday... haha!

It's not that I have nothing to say about how good this simple salad is all about.  Because the truth is, it is! I've been eating a plate of daikon salad for the past 3 days now.  :)

Maybe that's the story of the radish.  It is one of the most under-rated vegetables.  Like a wall flower, (literally and figuratively... LOL!), they are pleasantly ignored, always served on the side of a beautifully plated sushi - for instance.  The radish sits there, although beautifully carved like a flower, waiting... its main purpose is for decoration. Yet, at the end of the dining experience, they remain uneaten.  We are unsure if it's even edible.

Another case in point, sinigang (or Filipino sour soup) for instance, has a similar story. Amongst the medley of veggies in a bowl of sinigang, the radish (or labanos in Tagalog), is always left on the plate - uneaten - seemingly waiting...

But let's give the radish a break... It may have feelings too.  : )

So today, I'm sharing with you a wonderful salad that brings to the fore - the humble radish salad. You will be delighted with the texture and the flavors... tangy, sweet, with a bite... its like all the flavors explode in your mouth.... ENJOY!

Daikon Salad

Ingredients:

2 pcs radish (thinly sliced; I used the mandolin to slice)
1 pc carrot (thinly sliced)
1 stalk of green onions (thinly sliced)
1/3 cup caramelized peanuts, crushed

Dressing:
1/2 c Marukan Rice Vinegar
1/3 c Premium Fish Sauce (adjust to taste)
3 tbsp sugar (adjust to taste)
1 tsp sesame oil
1 pc. lemon (squeezed)
salt and pepper to taste

In a sauce pan, make the dressing by combining all the dressing ingredients.  Let it simmer until the sugar is dissolved.  Let it cool.  Pour the dressing in a bowl, toss the veggies together.  Refrigerate for about 30 minutes as it is best served when chilled.  You can also store the salad in a bottle and could last for days in the fridge.