This salad can be served straight away, but also tastes great after being left in the fridge for a few days to soften and develop. Ingredients 1⁄2 large daikon, peeled and cut into 2cm cubes 1 tsp salt 1 tbsp sugar 1 tbsp fish sauce juice of 1 lime 1 tsp mild, coarse Korean chilli flakes 5 spring onions, finely sliced 4 cloves garlic, minced 6 cherry tomatoes, quartered 1 bird’s eye chilli, finely sliced Method Massage the daikon with the salt and place in a colander to drain for about 30 minutes. Rinse, drain, then transfer to a large bowl and add the sugar, fish sauce, lime juice, chilli flakes, spring onions, garlic, cherry tomatoes and chilli, and mix well before serving.
Adam’s tip: A daikon radish grows from the pointy end, which means that this part has more bitter flavour compounds. Use the end closest to the leaves for salads, when a sweeter flavour is needed, and the pointy end when you want more pungency..