Day 297: Daikon & Carrrot Salad

~recipe & photo updated 2010~
2005 Original: Hmm. So what makes this daikon-carrot combination so average when this Daikon & Pepper Salad was sooo good? Did last week's daikon have better taste or texture than tonight's which had been stored in the frig for a week? Not noticeably. Was last week's first-time-ever daikon new and exciting and tonight's same and humdrum? Not likely. Was it last week's white wine vinegar vs tonight's rice vinegar? Not likely. Was it last week's 1/2 tablespoon of oil vs tonight's no-oil? Not likely. Honestly, the only thing that makes sense is that the TEXTURE of daikon and pepper are a better match than the texture of daikon and carrot. Whatever it is, I'm still very high on daikon. Plus on the nutrition front, this salad is no-fat, low-calorie and low-carb -- so it's good on the healthful dimension. But next time, I'll make the Daikon & and Pepper Salad! 2010: For a second time, I found this salad just so-so. Instead I'd recommend either Carrot & Sesame Salad (or try adding its key ingredient, sesame oil, to this recipe) or Carrot Salad with Pomegranate. WHY AREN'T THERE ♥s on ALL RECIPES from A VEGGIE VENTURE? During the original 'Veggie Venture', I cooked a vegetable in a new way every single day for an entire year -- YES, an entire year, crazy, I know. Many recipes were very good, others were fabulous, these are all marked with ♥s. Other recipes were so-so or plain bad -- obviously, no ♥s! Since the end of that first year, I publish only recipes that merit ♥s.


Hands-on time: 10 minutes Time to table: 40 minutes Serves 4
2 tablespoons rice vinegar 2 teaspoons sugar No oil (the inspiring recipe called for 1 tablespoon of safflower oil) 1/2 teaspoon kosher salt (the specified 1 teaspoon was way too much) 2 carrots (about 1/2 pound), peeled and grated or diced 1/2 pound daikon, peeled and grated or diced Sesame seeds, for garnish, optional Stir together the vinegar, sugar, oil (if using) and salt in a medium bowl. Add the carrots and daikon and stir to coat. Let rest for 30 minutes, stirring occasionally. Transfer to a serving bowl and if you like, top with a few sesame seeds. ALANNA's TIPS & KITCHEN NOTES GRATING vs DICING In 2005, I diced the carrot and daikon as suggested by the recipe. In 2010, however, I grated the carrot and daikon, thinking that it would be easier and quicker for the vinegar to penetrate the vegetables. Sure enough, it was.
© Copyright Kitchen Parade 2006
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.