Daikon slivers in a spicy dressing (Liang ban luo bu si) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 158) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for dressing variation.

  • clcorbi on December 18, 2016

    We substituted a bunch of red radishes for the daikon, and used the second dressing variation. These were delicious! I love how the chile oil gives the dressing a slow burn. This time we served the radishes with the Boiled Beef in Fiery Broth from this book; I didn't really love having two ultra-spicy dishes paired together. Next time I make this simple salad I'd serve it with a milder main course.

  • minerva on June 03, 2013

    Tried second variation.

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