Asian Salad with Mint Lemon Daikon and Sesame

It's the 31st of January today in Freiburg, Germany, and I am still here. Still unsure of my mum's health situation it looks like I am here to stay a while longer. Slowly my food cravings are catching up with my big move from Australia to Europe and I am certainly adding gluten free, sugar free and Asian-style foods into my sisters kitchen where I am living right now. Europeans sure do have a very different way to eat and drink.  More on this another time.

The year is not brand new anymore , but according to the Chinese it's only just about to start. It's all a matter of perception. Happy new-fire-monkey year to YOU! I hope you are traveling well.

Here is a recipes that has a light detoxifying effect, a cleansing appeal and delightful zest, much needed after the festive month. It's really not rocket science and can be altered in whichever way you please, add avocado and mango if you're in Australia, or a potato fritter and a beer if you're in Germany. Either way I'd love to hear from you and as you know I love it when you send me shots of your creations. Enjoy. Carin

Asian Salad with Mint Lemon and Daikon

A cleansing, crunchy, little bit exciting accompaniment to any meal, refreshing and nourishing. Bringing together a number of ingredients, which are exceptionally good for you. Did you know that diakon radish not only aids in the digestion of fried foods, but also helps break down bad fat deposits in the body? Or that cabbage has anti-carcinogenic properties? It doesn’t really matter this salad is yummy, enjoy!

Serves 6-8


1/4 red cabbage, very finely sliced

1/4 white cabbage, very finely sliced

1 handful of snow peas, sliced finely on a diagonal

1 cucumber, peeled and cut into thicker julienne 

1 medium carrot, sliced into julienne 

1/2 red capsicum, finely sliced 

1 small daikon, sliced into julienne

2 handfuls mixed leafy greens

Optional - 2 shallots, very finely sliced 

1/2 bunch mint, torn


2 tbsp olive oil

2 tbsp tamari

1 tbsp rice syrup 

1 tbsp fresh ginger juice

2 tbsp fresh lemon juice


2 tbsp toasted crushed peanuts


Mix the sliced cabbage with a sprinkle of salt, massage and set aside for a few minutes to marinate.

To make the ginger juice grate some ginger on a chopping board. Gather the grated ginger into your hands and squeeze the juice into a bowl. Dab any remaining liquid on your chopping board with the squeezed ginger and squeeze some more. This is also a great way to make a medicinal ginger tea. 

Combine the dressing ingredients and set aside.

Cut all the vegetables and mix excluding the greens and mint. 

Just before serving add the greens and mint. Serve tossed with dressing and sprinkle with peanuts.

Tip: Wonderful optional additions include mango and avocado, or a tablespoon of soaked arame seaweed for extra minerals. You could also substitute toasted sesame seeds or almonds for the peanuts, or exchange the lemon for lime juice. If you love coriander add some here too. This salad can be made in advance without the greens and herbs and dressed just before serving. This recipe includes details for making fresh ginger juice using a little trick my friend Edwina Blush shared with me.

Pia Apple, one of my recipes testers, had this to say about the Asian Salad: The recipe was sooooooo good with avocado, the creaminess is an excellent contrast to the zing and crunch. We ate it as a side salad to a miso tofu stir-fry with udon noodles.  I think it would also go well with 1/2 a miso-glazed roasted eggplant or a big slab of marinated (sweet chilli and soy) tofu steak pan fried. And a few home sprouted mung beans and a sprinkle of chilli.

Actually you could use this salad as a filling for rice paper rolls!