08 Oct Mooli and carrot salad with a citrus dressing

If you’re ever looked at a vegetable and thought of those weird little creatures in Harry Potter, then you have probably seen a Mooli. It’s a Japanese radish I was told in the shop, but I think I’ve tried it in Chinese cuisine, and I believe that this is what they use to make one of my favourite dishes of all time – the dim-sum turnip cake

Yet I decided to make it into a Polish-style “surowka” – that’s specific kind of salad characterized by the shredded vegetables and the fact that it needs time to “bite-together” and soak in the dressing. So, I grated the mooli and carrots, added finely chopped spring onion and made an citrus dressing by combing orange and lemon juice with olive oil, salt and pepper. To finish I added some feta cubes, as we were eating this with baked sweet potatoes and I wanted some cheese that would melt inside them. This is a perfect alternative to coleslaw and cheddar, by the way. When we’d eaten the potatoes, me and LT polished off the rest of the salad too, it was so more-ish

Ingredients

1 mooli (daikon)
3-4 carrots
Juice of half an orange
Juice of half a lemon
4 spring onions
200-250g feta cheese
Olive oil
Salt and pepper