"*" See Kitchen Notes for more information or links to special ingredients.
Place the sliced vegetables in a large Ziplock bag or plastic container with a tight seal lid.
Daikon or regular radish – Daikon is milder than regular radish so if you aren’t a big fan of the little round red radishes, then use daikon.
Roasted Peanuts – I usually use salted roasted peanuts, which provides the needed salt for this salad. If the peanuts you use aren’t salted, then you might need to add a touch of salt.
Mint or Thai Basil – A sweet mint is our favorite. However, we also like to mix it up with a little Thai basil.
This salad keeps very well in the refrigerator for a couple of days; therefore, any leftovers make a nice lunch.
Recipe author: MJ of MJ's Kitchen