Shredded Daikon Salad

Ingredients

• 1 large daikon (about 1 lb.), peeled, thinly sliced into (3"-long) matchsticks
• ¾ tsp. kosher salt, divided
• 1 red finger or Fresno chile, seeds removed, finely chopped
• 2 garlic cloves, finely chopped
• 2 Tbsp. toasted sesame oil
• 2 Tbsp. unseasoned rice vinegar
• 1 Tbsp. granulated sugar
• ½–1 tsp. store-bought or homemade chili crisp (optional)
• Toasted white and/or black sesame seeds (for serving)

Directions

1. Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
2. Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
3. Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).
4. To serve, stir in desired amount of chili crisp if using and top with sesame seeds.