Crunchy Radish and Raw Veg Salad

So I’m slightly cheating this week with the recipe as it doesn’t contain any pulses but I thought I would be forgiven as it’s a delicious, easy and creative way to use the mooli that it’s the boxes this week!

Mooli or daikon is a delicious and underrated vegetable originating from East Asia. Similar to a radish in texture and flesh, it has a subtle spicy flavour that is best eaten raw.

The weather has really dipped this week, cycling to work with gloves on is a sure sign of autumn setting in but I’m not quite ready to leave the summer behind me so I’m suggesting salads this week. Ottolenghi is my go-to at the moment, particularly if using something I’m not too familiar with. The freshness from the herbs, vinegar and lime gives it a zingy flavour!

Ingredients (serves 6)

  • 3 small kohlrabis, peeled, quartered and sliced 1-2mm thick
  • 3 large carrots, peeled and sliced 1-2mm thick
  • 200g mooli (mixed varieties, if available), sliced 1-2mm thick
  • 5 tbsp white-wine vinegar
  • 3 tbsp caster sugar
  • Salt
  • 1 tbsp Thai Taste ‘no fish’ sauce
  • 2 tbsp lime juice
  • 1 tbsp poppy seeds
  • 1½ tbsp fennel seeds, toasted and lightly crushed
  • 1 chilli, thinly sliced
  • 2 tbsp groundnut oil
  • 20g parsley, roughly chopped
  • 20g mint, shredded


1.In a large bowl, mix the kohlrabi, carrots, radishes, vinegar, caster sugar and two and a half teaspoons of salt.

2.Mix really well with your hands for about four minutes, until the sugar has dissolved and lots of juices have formed in the bottom of the bowl. Press down the vegetables, so they are immersed in the juices, and set aside for at least 30 minutes.

3.Strain the veg, discarding the juices, and return to the bowl. Add the no fish sauce, lime juice, poppy seeds, fennel seeds and chilli, and mix again with your hands.

4.Just before serving, stir through the groundnut oil, parsley and mint.

5.Taste and add more salt, if needed.

If you’re looking for another salad recipe I would also recommend a warm roasted squash and lettuce salad with dried fruits, cranberries or apricots would work brilliantly!