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Shredded Daikon Salad

Name: Shredded Daikon Salad
Cuisine: korean
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)

A small grocery run gets this on the table.

Ingredients

Steps

Match

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.

Recipes sourced from Epicurious.com.

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