Pickled Daikon, Mango and Thai Basil Salad

This recipe has become one of my favourite salads to serve in warmer months. After tasting pickled daikon in many different restaurants, I decided to try making my own at home. It's really quite easy to make and can be stored in a jar with its pickling liquid to be used when needed. I love using mango in salads, and with the daikon, crunchy peanuts and Thai basil it's really quite delicious.

I love serving this salad with lemongrass grilled chicken (I really should post that recipe too!) - it's fresh, colorful and easy to put together - just my kind of dish!

Pickled Daikon, Mango and Thai Basil Salad
Serves 4

2 mangoes, cut into matchstick pieces
1/4 cup of pickled daikon (see recipe below)
2 tablespoons of coarsely chopped peanuts
5 leaves of Thai basil
2 tbl canola oil
2 tsp lemon juice
1 tsp sesame oil
Salt and freshly ground black pepper

In a small bowl, whisk the oil, lemon juice, sesame oil and add a pinch of salt and pepper. Reserve.
In a serving bowl add the mango strips and pickled daikon. Add the vinaigrette and toss until all pieces are coated. Add the peanuts and coarsely chopped Thai basil.

Sweet Pickled Daikon
1 daikon
2 tbl of salt
½ cup of sugar
1 cup of white vinegar

Slice the daikon into matchstick pieces. Sprinkle with the salt and allow to rest in a large bowl for at least 30min and up to 2 hours. In a bowl, mix 1 cup of lukewarm water with the sugar. Stir until the sugar is completely dissolved. Add the vinegar. Add the daikon and allow to sit for 30 minutes before serving.