How long does the carrot, cucumber and mooli salad keep?

This salad is best eaten fresh. If you leave it for longer than two hours it will go soggy. If you are making ahead or planning to save some for the next day it's best to store the veggies, sesame seeds, and dressing separately and assemble 30 mins to 2 hours before you plan to eat it to let the dressing flavours infuse with the other ingredients. The salad is not suitable for freezing.

Should you peel mooli?

You don't have to, it has a thin smooth skin so it's fine to just wash it first. In this salad recipe, the mooli is peeled to ensure all the veggies have a smooth texture.

Yes, they are both words to describe a long white radish that can be eaten raw, cooked, or pickled. You will often find it in Asian cuisine. The peppery flavour is more subtle than red radishes and they are also sweeter.

Pickled Salad (with cucumber, carrot and daikon raddish)

Name: Carrot, Cucumber and Mooli Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 1.5 tbsp rice vinegar; 1 tsp soy sauce; 1 tsp sesame oil; 1.5 tsp caster sugar; 50g (or 2oz) daikon or mooli - peeled and cut into matchsticks (note 1); 1 medium carrot - peeled and cut into matchsticks; 1/3 cucumber approx 50g or (2 oz) - seeds removed and cut into matchsticks; 2 tsp toasted sesame seeds

Description

A delicious side salad made with carrot, cucumber, and mooli (or daikon) matchsticks tossed in a sweet and tangy dressing and finished with crunchy sesame seeds.

Serves 2. Use the scaling buttons below to double or triple the quantity.

Ingredients

Scale

Dressing:

1.5 tbsp rice vinegar
1 tsp soy sauce
1 tsp sesame oil
1.5 tsp caster sugar

Salad ingredients:

50g (or 2oz) daikon or mooli - peeled and cut into matchsticks (note 1)
1 medium carrot - peeled and cut into matchsticks
1/3 cucumber approx 50g or (2 oz) - seeds removed and cut into matchsticks
2 tsp toasted sesame seeds

Instructions

Make the dressing by mixing the dressing ingredients together in a small jug or mug.
Place the mooli/daikon, carrot and cucumber matchsticks into a bowl.
Pour on the dressing and set aside from 30 minutes to 2 hours if possible. (note 2)
Place a frying pan on a medium to high heat and toast the sesame seeds for a few minutes until they start to turn brown. Then remove them from the heat and set them aside.
Scatter the sesame seeds on top of the salad when you are ready to serve.

Notes

You can also use regular radish.
This enables the veggies to absorb the flavours of the dressing. The longer you can leave it for the better, but don't leave it longer for 2 hours or it might go soggy. If you set it aside for more than 30 mins it's best to store it in the fridge to keep it fresh. If you don't have time to rest the salad it will still taste good, but the resting period is sure to enhance the flavour and take the taste to the next level.

Category: Salad
Method: Salad
Cuisine: Asian

Nutrition

Serving Size: 1
Calories: 46
Sugar: 3.4g
Sodium: 97.3mg
Fat: 2.4g
Saturated Fat: 0.3g
Unsaturated Fat: 1.9g
Trans Fat: 0g
Carbohydrates: 5.8g
Fiber: 1.2g
Protein: 0.8g
Cholesterol: 0mg

Keywords: mooli salad