Photo by Lars Ranek

Mooli Salad

Mooli, sometimes called daikon or Chinese radish, is a white large radish, traditionally eaten accompanying sashimi. Mooli balance the Japanese meal as it helps digestion and is fat burning. Mooli is rich in vitamin A, C, E and B-6, can prevent heart burn and contains minerals like potassium, magnesium, calcium and iron. Potassium is beneficial in lining the stomach when eating sashimi as the high fat content raw fish need some assistance in breaking down the raw fish oil.

Mooli can be done on a Japanese turning machine which creates perfect spiralized vegetables commonly used in Japanese households for decades and recently become a food bloggers delight. Or use a traditional Japanese mandolin which will give a slightly different result of julienne strips. Both machines are available from good kitchen stores, catering store supplies like Nisbets or other online merchants. Both pieces of equipment comes with 3 different size blades, I recommend the finest blade.

Makes 300-400 grams enough for 4 salads or sashimis

1/2 medium size mooli (or daikon)

1 cucumber

hand full of ice cubes

Peel mooli and cut into 2 pieces. Cut cucumbers into 3 pieces. Peel mooli and cut into 2 pieces. If the mooli is slightly under ripe with a green inner circle, then choose the medium blade for both cucumber and mooli.

If using the turning machine slot in a piece of mooli and turn the handle for spirals of mooli, repeat with the other piece of mooli and then the cucumbers. If using a traditional mandolin grate the mooli block on their length turning the block after 4-5 strokes. Ensure to use the guard as per manufacturers guidance.

Place grated mooli and cucumbers into a mixing bowl, cover with cold water and add a handful of ice. Leave to rest in the fridge for 30 minutes, then drain and rinse a couple of time. Then drain again and you will have a almost translucent crisp mooli salad, it will last for up to 2 days in an airtight container in the fridge.