The daikon salad of Nepal is great as an independent snack and as an addition to the main course.
Components:
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.
lemon
salt – 1/2 teaspoon
olive or sunflower oil (unrefined)
- 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.
