This is one of our favourite salads as it takes less than 2 minutes to prepare, it is delicious and very refreshing plus it aids digestion (and the 'unplanned', but welcome, benefit is that it is full of Vitamin C and folacin thus has been used in Japan for centuries due to its beneficial diuretic and decongestant properties).
3 tblsp white or cider vinegar
3 tblsp olive oil
1 large (850g) white (daikon) radish peeled, sliced into 3-4 cm rings
1 small red onion, peeled and quartered (OR same quantity of raw leek sliced into 3-4 pieces/rings)
Salt and pepper to taste
Optional: to add to the dressing
1 tablespoon caster sugar
- Put the chopping blade into the bowl/jug and add radish and onion.
- Chop it into approx 5mm large pieces by pressing 'pulse' repeatedly 3-4 times.
- Empty the chopped radish/onion into the salad bowl, pour over the remaining ingredients and toss well to coat and your salad is ready.
- This salad tastes better the longer it is allowed to marinate (ideally should be made at least 1hr in advance) and will easily keep in an airtight container for several days easily.