Or, rather, the salad I could not get enough of when I visited my family in NYC and absolutely had to make when I came back.
This is a great winter salad because it uses two of the most common ingredients at Farmers’ Market right now- carrots and radishes. It’s not really a salad; it’s more like a pickled side dish, but it’s also vegetables mixed together with a vinagrette (oil and vinegar) so, whatever. It’s also a very popular banchan dish in Korean food. If you’re curious, it’s called mou sangchae.
Carrot and Radish Salad (Adapted from this recipe)
- 1 large daikon (Maple Spring Farms)
- 3 carrots (Maple Spring Farms)
- 1/4 cup rice vinegar (does not have to be seasoned)
- 1 TB sugar
- 1 tsp dark roasted sesame oil
- 1 tsp salt
- 1 tsp Korean hot red pepper or red pepper flakes
if you have them:
sliced green onion
toasted sesame seed
- Slice daikon and carrots into matchsticks, or julienne them using a mandoline.
- Mix vinegar, sugar, sesame oil, salt, hot pepper into the carrot and radish mixture. If the seasoning does not seem enough, feel free to double it.
- Put the salad in the fridge for at least an hour for the flavors to mingle. I put them in mason jars and shook them whenever I opened the fridge.
-With Braised tofu
-mix with chopped lettuce (from Tiny Farms) and top with fried eggs
-top with chopped hardboiled eggs and some sriracha
-with pieces of Chapel Hill Creamery Calvander (any asiago will do)
-anything that is creamy and needs a little perking up