• 2servings
  • 13minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C, P
MineralsSelenium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 to 8" long first portion daikon, peeled

  2. 1 to 1 1/2 lemon juice

  3. 1/4 onion , washed, julienne

  4. 1 tbsp dried shrimp flake

  5. 4 branch cilantro , chopped

  6. 6 cherry tomatoes , halves

  7. 1/4 cup candied walnuts

  8. 4 tbsp chili oil with flakes (see instruction below)

  9. 1 1/2 tbsp fish sauce

Instructions Jump to Ingredients ↑

  1. Cut in half, width wise the diakon. In a large bowl place cold water and slice in the daikon with mandolin into paper thin sheets.

  2. Drain sliced daikon in a colander, rinse, then shake dry.

  3. In small bowl mix chili oil, some chili flakes, fish sauce and freshly squeeze lemon juice to make vinaigrette.

  4. In a large salad bowl dried daikon slices, onion, grape tomatoes, and vinaigrette. Toss gently; place on two salad plates, garnish with candied walnuts, dried shrimp flakes and chopped cilantro.

  5. Chili oil and flakes direction:

  6. Heat four tablespoons of vegetable oil and 1 teaspoon of chili flake (depending on your taste). Turn off the heat when you smell fry chili flakes.

  7. If you like this, find more of my recipes at


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