Daikon ( also known as mouili ) is a long white radish now grown locally in Ireland. Like the small round red radishes, it has a peppery flavour, and helps the body flush out fat deposits. In Japanese cooking it is stirred into the soya sauce dip that comes with deep fried dishes. It is also delicious steamed, very like white turnips.
2 Carrots, roughly grated
Daikon, half the amount of carrot, roughly grated
I tbs Toasted Sesame Oil
1/2 Teaspoon Cumin Seeds
1/2 Teaspoon Brown Mustard Seeds
2 Tablespoons Fresh Coriander (leaves and stems)
Roughly grate the carrot and daikon into a large bowl. Adds a pinch of sea salt. Heat the sesame oil in a pot, and when hot, add the cumin and mustard seeds. Allow to pop for about 30 seconds. Pour the popped seeds and hot oil over the carrot and daikon. Add a good squeeze of lemon juice, roughly chop the coriander and toss with salad. Season with sea salt and a little more lemon juice if needed.