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Add a photoThis salad is made of from crunchy daikon sprinkled with refreshing lemon chili vinaigrette, sweet candied walnuts and savory dried shrimp flakes.
Ingredients
- One 6 to 8â long first portion daikon, peeled
- 1 to 1 1/2 lemon juice
- 1/4 onion, washed, julienne
- 1 tbsp dried shrimp flake (optional)
- 4 branch cilantro, chopped
- 6 cherry tomatoes, halves
- 1/4 cup candied walnuts
- 4 tbsp chili oil with flakes (see instruction below)
- 1.5 tbsp fish sauce
Directions
- Cut in half, width wise the diakon. In a large bowl place cold water and slice in the daikon with mandolin into paper thin sheets.
- Drain sliced daikon in a colander, rinse, then shake dry.
- In small bowl mix chili oil, some chili flakes, fish sauce and freshly squeeze lemon juice to make vinaigrette.
- In a large salad bowl dried daikon slices, onion, grape tomatoes, and vinaigrette. Toss gently; place on two salad plates, garnish with candied walnuts, dried shrimp flakes and chopped cilantro.
- Chili oil and flakes direction:
- Heat four tablespoons of vegetable oil and 1 teaspoon of chili flake (depending on your taste). Turn off the heat when you smell fry chili flakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 2 servings | |
| Calories 126 | |
| Calories from Fat 43 | 34% |
| Total Fat 5.11g | 6% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1063mg | 44% |
| Potassium 1048mg | 30% |
| Total Carbs 18.71g | 5% |
| Dietary Fiber 5.5g | 18% |
| Sugars 11.9g | 8% |
| Protein 5.39g | 9% |
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