Daikon is a recent discovery of mine. A nice Indian waiter in our local Himalayas (restaurant) laughed at me when I asked him what it was. I was intrigued by the menu’s claims to improved digestion. I ate the salad, enjoyed it and decided I wanted more – not even waiting to see how it would treat my darling digestive tract. The next day, I bought a daikon the size of my forearm.
The same night, struck by a severe bout of sleeplessness, I headed to my local 24h produkti (shop) at 5am to rustle up some potato cakes for breakfast. They had another intriguing vegetable; the size of a tennis ball and bright green. I decided that even abnormal green radishes needed love, so I adopted it. Turns out, it was a green turnip. Same difference.
I am not a recipe expert, I don’t believe in planning, nor weighing, nor precision – in general. This is what happens when you unleash a beast in a Soviet kitchen.
Jumping the culinary fences and surviving the fall …
DAIKON DOKUKINA
Ingredients:
1/2 daikon (large)
1/2 medium onion
1 medium green turnip
1 slice lemon
1 cm fresh ginger
1 lime leaf
1/2 dried red chili pepper (large)
How to?
Using a food processor or a hand grater, shred the daikon, onion, turnip and ginger.
Squeeze juice of lemon slice over above ingredients.
Crush fresh lime leaf between palms, add to mix.
Chop or crush chili pepper between palms, add to mix.
Mix everything together properly (leaving the lime leaf whole).
Let sit in fridge for minimum 30 min, the longer the better (the flavours fuse better).
Voila, one spicy fresh salad your body will thank you for.
sleeping with lenin 