Photo: Alex Farnum; Styling: Randy Mon
Prep Time
15 Mins
Pickle Time
6 Hours
Yield
Serves 8 (makes 3 qts.)

To create this refreshing salad, we started with an easy recipe for pickled daikon from chef Alexander Ong of Betelnut restaurant in San Francisco. Try it with his "Chinese Glazed Riblets with Garlic and Thai Basil."

How to Make It

Step 1

Cut daikon lengthwise into 1/2-in. slices, then stack and cut into 1/2-in. cubes. Toss with salt in a medium bowl. Let stand about 2 hours, stirring occasionally, to draw out moisture. Rinse daikon well and drain. In bowl, stir sugar with vinegar until dissolved, then stir in daikon, oil, and chiles. Chill, covered, at least 4 hours and as long as 1 week.

Step 2

Drain daikon, reserving pickling liquid, and discard chiles. In a large bowl, toss together napa cabbage, onions, sesame seeds, and daikon. Add 1/2 cup pickling liquid (or more if you like) and toss to coat. Mix in red cabbage with a quick toss so its color doesn't bleed.

Betelnut, San Francisco

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