For over a year now, I’ve been researching buying a mandoline in order to produce matchstick-sized vegetables for the Thai dishes I frequently cook over the Summer. Dismayed by the mediocre reviews of tabletop versions and the exorbitant priced and space hogging “professional” ones, I decided to put my wistful desire for julienned vegetables on hold and keep shredding instead. But during a visit to Marshall’s (my mecca for otherwise expensive gourmet finds like Champagne vinegar, specialty oils, and Herbes de Provence) around Christmas, I discovered the solution I’ve been waiting for, a handheld julienne peeler! I’ve been in julienning heaven ever since. Just watch out with this kind of peeler, it does require some finesse and control, but it’s affordable and easy enough to use once you figure it out.
Asian daikon carrot salad is a quick, flavorful, crunchy alternative to green leaves. If you don’t have a julienne peeler to make these vegetables pretty, just shred on the large hole in your grater.
asian daikon carrot salad
1/2 large daikon
1 large carrot
1 stalk green onion
1 tbsp sesame oil
2 tsp rice wine vinegar
salt, pepper to taste
black sesame seeds for garnish
In a small bowl, combine oil, vinegar and season with salt and pepper. Shred or julienne the daikon and carrot and cut the green onion. Toss all the vegetables together in a large bowl with the dressing and garnish with sesame seeds.
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Oh, my goodness. You may have solved one of my top kitchen dilemmas. I have got to check out the handheld peeler. I used to have one of those heavy-duty mandolines, and it was such a pain in the butt. I mean, I loved the wafer thin fruits and veggies, but hated (seriously hated) cleaning the thing and storage also had me cursing like a sailor in my very small, NYC kitchen. I ditched the mandoline in some kind of fundraising/tag-sale type event, and I’ve been without my very thinly sliced/julienned ingredients. Thanks for this. I also love daikon, so will be making this recipe for sure.