Daikon Salad with Chile Crisp
Sometimes you just want something cleansing and fresh and crunchy and clean. This is a great option for that! Definitely make the effort for the chile crisp - it’s a spicy umami sauce that you’ll be spreading on everything.
Daikon Salad
bonappetit.com
8 regular or 16 small servings
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 chile crisp (optional)
Toasted white and/or black sesame seeds (for serving)
Resting times: 30 minutes to drain water from daikon & to let dressing rest; 30 minutes-6 hours with dressing on daikon (before stirring in chile crisp or serving)
Chile Crisp
bonappetit.com
Makes 2 cups
4 small shallots, thinly sliced
2 heads of garlic, separated into cloves, sliced
1½ cups vegetable oil
2 3" cinnamon sticks
6 star anise pods
1 2" piece ginger, peeled, very finely chopped
¼ cup crushed red pepper flakes
2 Tbsp. soy sauce
2 tsp. sugar
Cooking/resting times: 25 minutes to cook; 10ish more minutes to strain oil from shallots/garlic
Crisp can be made 1 month ahead. Cover and chill.
