A vision for this salad materialized in my head yesterday in the grocery store when I happened to look down and notice I was standing over a stack of Daikon.
1 large Daikon radish, sliced thin (mandolin helps)
1 large cucumber, diced 3/4 inch
1 medium beet, shaved
1 black plum, julienned
2-3 scallions, sliced thin
3 or 4 Tbsp of one or a combo of white vinegar, rice wine vinegar, apple cider (I use all three. You can also play around with some fresh lime juice.)
1 or 2 Tbsp natural peanut butter
1 tsp toasted sesame oil
1 Tbsp fish sauce if you like
Several leaves coarsely chopped mint
Red pepper flake to taste
Add all salad ingredients to bowl. Mix dressing ingredients well and add to salad. Toss well. This is better if you leave in your fridge for a couple of hours to allow the Daikon to really absorb the flavors of the dressing. Can also add a few pinches of salt–if you add early, it will draw water out of vegetables, which I sometimes like. Add salt late for flavor purposes only. Grated carrot also goes nice in this.