Diakon Salad

C — There seems to be an invasion in my fridge.

I don’t know why they keep appearing. They were invited guests, but now they are a nuisance and taking up good shelf space. The dreaded Diakon. I like diakon, but there are only a few things you can do with diakon. If I eat too much of it, I get a headache.

I could have sworn I used the last of the diakon last week. Now it made a reappearance. And with a vengeance, too. It’s even bigger than the one before. Did it grow in the fridge? Where did it come from? I am pretty good at keeping track of what’s in the fridge. Maybe it was Jim. Yup, it was Jim! Let’s stop making mystery food appear in the fridge. OK, Jim? Thanks for the thought though.

I hate to waste food. So, Diakon Salad here we go again. We just had this a few weeks ago. It’s one of the best things to make with a diakon. This salad also has one of the most balanced flavor profiles of salty, sweet, sour, hot, umami and even bitter. (Diakon can be a bit bitter.)

Eat this salad with steak or chicken. The best thing to have this with is Vietnamese-style sandwiches. (See Jim’s Favorite Sandwich)

Diakon Salad

Recipe type: Sides

Author: Christina

Prep time: 15 mins

Cook time: 2 hours

Total time: 2 hours 15 mins

Serves: 4

Ingredients

• 1 diakon, peeled and julienned
• 2 carrots, peeled and shredded
• 6 radishes, thinly sliced
• 1 cucumber, julienned
• 1 jalapeno, thinly sliced with seeds
• 1 tsp salt
• 2 tsp sugar
• 2 tsp vinegar

Instructions

1. Mix all ingredients together.
2. Let marinate for 2 hours before serving.
3. Enjoy!

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