Daikon radish & apple salad

You might think daikon and apple is a strange combination, but they work well together.

STYLE 1
1. Peel 1 red apple.
2. Slice it finely, then cut into match-sticks.
3. Peel, slice, and match-stick a piece of daikon the same size as the apple.
4. Toss together the apple and daikon until it is thoroughly mixed.
5. Squeeze over the juice of one yuzu citron. Toss again.
6. Top with finely shredded negi onion (green part).

STYLE 2 (much easier)
1. Peel 1 red apple and the same sized piece of daikon.
2. Cut into 2cm blocks.
3. Put half the apple and half the daikon in a food processor.
(Grating by hand is okay but troublesome.)
4. Whiz for 10 seconds. Repeat with other half.
5. Add juice of one yuzu and mix.


NOTES:
Daikon is very mild or becomes very hot depending on how quickly it is eaten after cutting. It doesn't matter at all if it is the top part or pointy bottom of the radish! The longer you let it sit after cutting, the hotter it will become. (This is because you break the plant cells and they release the hot juice.)

For a mild salad, prepare immediately before eating. If you eat it quickly, you basically can't tell that the apple is mixed with radish! (Though you can see the mix of white and yellow in the match-stick version.)

It is best to use yuzu if it is in season. If not, just some green negi. Don't use lemon because it isn't so nice.

For a pork or chicken dipping sauce, use the grated style - just plain is okay or add it to ponzu sauce.

Use the match-stick style, plus shredded cooked sasami chicken fillets to fill up lettuce leaves for salad wraps.