Photo by Alex Lau, food styling by Lillian Chou, prop styling by Beatrice Chastka
This salad is palate-cleansing and refreshing. A little spicy, a little tart—and you can prep it in advance. The thinner you slice the daikon, the better it will absorb the flavor of the dressing. This recipe is from Taiwanese-American cook Lisa Cheng Smith’s spectacular Lunar New Year feast. Find the rest of her menu here.