Daikon is a member of the large brassica family and thus kin to cabbage. Red shiso adds a distinctive pink tint and a flavor reminiscent of cinnamon, anise, and basil. 

Serves 4–6

 

2 cups daikon, grated

½ teaspoon salt

1 clove garlic

2 Asian pears

2 tablespoons lemon juice

40 red shiso leaves, cut in chiffonade

1 tablespoon brown rice vinegar

1 tablespoon grated fresh ginger

 

Grate daikon into a large bowl, then press it to squeeze out some of the liquid and drain. Place salt in a mortar along with the clove of garlic and mash until the garlic turns into a paste. Stir this paste into the daikon.

Grate the pears into the bowl with the daikon and immediately squeeze lemon juice over the pear to keep it from turning brown.

Add shiso leaves, rice vinegar, and ginger. Toss until well mixed and serve.

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