Spicy Roasted Daikon Radish and Cucumber Salad
Roasted daikon radishes and fresh sliced cucumbers, tossed in a simply spicy dressing.
Equipment
- sheet pan
- knife
- cutting board
- bowl
Ingredients
- 2 Persian Cucumbers, sliced Can substitute 1 large cucumber
- 1 tbsp sesame seeds
- 2 tbsp scallions, sliced thin
For roasted daikon radish
- 1 Daikon radish, diced
- 2 cloves of garlic, finely chopped
- 1 tbsp olive oil
- 2 tsp soy sauce
- 1 tsp rice vinegar
- 1 tsp agave
Dressing
- 1 tsp toasted sesame oil
- 1 tsp rice vinegar
- 1/2 tsp agave
- 2 tsp spicy chili crisp can substitute sriracha or there hot sauce if desired
Instructions
Roast the Daikon Radish
- Preheat oven to 400 degrees F
- Peel and cut your daikon radish into small pieces. Pieces should be about 1/2 inch by 1/2 inch.
- Place cut daikon radishes in a bowl and top with finely chopped garlic, olive oil, soy sauce, rice vinegar, and agave.
- Place seasoned daikon radishes and garlic on a baking sheet lined with parchment paper and roast in the oven for 30 minutes. Mix radishes at the 15 minute mark to allow them to cook more evenly. The size of the cut radishes will affect your cooking time.
- Daikon radishes will be done roasting when the outside starts to brown slightly and the inside is tender and juicy.
- Once daikon radishes are perfectly roasted, remove from oven. Place in a bowl and combine with sliced Persian cucumbers, sliced scallions, sesame seeds and all of the ingredients for the dressing.
- Mix until evenly distributed.
- Plate and Enjoy!
