Daikon salad the cuisine of Nepal

The daikon salad of Nepal is great as an independent snack and as an addition to the main course.


large white daikon radish — 1 pc.
yellow mustard — 1 tbsp.
star anise — 1 tsp.
Indian coriander — 2 tsp.
curry leaves or fresh bay leaf (can be replaced with parsley leaves) – 5 pcs.
salt – 1/2 teaspoon
olive or sunflower oil (unrefined)

Daikon salad the cuisine of Nepal
  • Cut the radish into several pieces of 8 centimeters and cut into strips.
  • Place in a preferably glass vessel, add mustard seeds, cumin seeds, coriander seeds ground in a mortar, curry leaves, pour juice of 1/2 lemon, salt.
  • Close the jar and mix thoroughly together.
  • After that, the salad should be left in the refrigerator for 2 days.
  • Before serving, sprinkle with oil.

This salad is served in Nepal in a complex dish called Dal Bhat.

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