Daikon Mango Salad

13 ingredients
5 steps

Ingredients

  • Vinaigrette
  • 1 teaspoon grated gingerroot, with juice
  • 1/4 cup rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon jalapeno, minced
  • 1/8 teaspoon red pepper powder or 1/8 teaspoon crushed red pepper flakes
  • Salad
  • 1 cup cucumber, seeded and sliced
  • 1 cup daikon radish, shredded
  • 1 cup mango, cubed
  • 1/4 cup fresh parsley or 1/4 cup red leaf lettuce, chopped
  • Garnish
  • 2 tablespoons toasted sesame seeds (optional)

Directions

  1. 1
    Whisk vinaigrette ingredients.
  2. 2
    If desired you can seed the cucumber. I didn't. Thinly slice cucumber into half-moons; add to vinaigrette. Add daikon cut into thin strips. Add the mango, cubed.
  3. 3
    Before serving, snip parsley into salad-the leaves retain their shape and won't deteriorate too fast.
  4. 4
    Gently toss salad together. Divide salad among 4-6 small salad plates. Note: I served on a bed of red leaf lettuce. Looked beautiful with the white, light green,and yellow of the salad.
  5. 5
    Garnish salads with toasted sesame seeds.

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