Daikon is a very large white radish commonly found in East Asia. It looks like a very large and thick white carrot or an oversized turnip, although its taste is nowhere near either one of those. It is also called Japanese or Chinese radish (daikon is the japanese name) or “labanos” in the Philippines. One of my favorite salads and comfort foods, this white radish and tomato dish is perfect with grilled meat or fish. We always have this in the summer when tomatoes are fresh and sweet and daikon is not as expensive.
- 1 large fresh daikon, peeled and sliced very thinly (approximately 2 cups sliced)
- 2 large tomatoes, chopped or sliced thinly
- 1/4 cup salt
- fish sauce to taste
- To remove some of the bitterness of the daikon, place on a colander and add salt. Mix thoroughly and let sit of at least 30 minutes over sink or big bowl. I sometimes leave it overnight in the refrigerator.
- Squeeze the salted daikon and drain as much juice as you can. You can also quickly wash it under running water if you want.
- Place drained daikon in a serving bowl. Add tomatoes and mix.
- Add more salt or fish sauce to taste. Serve with grilled meat or fish.
Note: Except when serving this to guests, I often squeeze the tomatoes (instead of slicing) with the daikon using my hands, keeping all the juice mixed in. I find that I get better flavor this way.