Servings: 4 · Prep Time: 10 mins · Cooking Time: 0 mins
Total Time: 10 mins


salad is full of flavour, nutrition and loaded with dynamic contrast. While I call it a salad, I only tend create it as a side dish for such delights as seared tuna, fish cakes etc. Often found in farmers markets, mooli (also known as daikon) is a type of radish that you can eat raw or cooked. Shaped like an over-sized carrot, it is a white crunchy vegetable from the radish family. In appearance it also looks similar to a smooth horseradish, but offers a lighter, softer peppery punch, with a taste similar to watercress.


  • Mooli
  • Cucumber (1/2)
  • Garlic (4 cloves)
  • Fish Sauce (2 tbsp)
  • Lime Juice (2 tbsp)
  • Toasted Sesame Oil (2 tsp)
  • Chilli Flakes (1 tsp)
  • Black Pepper (pinch)
  • Sesame Seeds (1 tbsp)
  • Dried Onion Flakes (optional)
  • dried Bacon Flakes (optional)


To make the mooli salad you will need to use a spiraliser. Use a peeler to remove the outer skin and the spiralise the whole mooli. Also, spiralise half a cucumber. I prefer to leave the skin on the cucumber as it adds colour and a little more crunch. Grate the garlic. Place everything in a bowl and add the fish sauce, lime juice and toasted sesame oil. Give it a good stir, cover and then place in fridge for 15 minutes or so.

To serve, drain your juice from your salad and add to a small serving jug. In the bowl add some sesame seeds, a little black pepper and if you like spice, some chilli flakes. You can also add some dried onion or dried bacon flakes if you have them, which adds even more flavour and some additional dynamic contrast.