SHREDDED DAIKON SALAD

Shredded Daikon Salad image

Provided by Lisa Cheng Smith

Yield 8 regular or 16 small servings

Number Of Ingredients 9

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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)

Steps:

Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
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).
To serve, stir in desired amount of chili crisp if using and top with sesame seeds.