How to Make Spicy Sweet Slaw&pickled Daikon 4 Ur Burger

by Putri Lah

Spicy and sweet red cabbage and zucchini salad and pickled daikon is recipe inspired by chef Alexander Ong of Betelnut resto in SF. Made changes on using zucchini instead of green onions


  • 1 Pounds Daikon
  • ¼ Cups Table salt
  • 1 Cup Granulated sugar
  • 2 Tablespoons granulated sugar
  • ¾ Cups white vinegar
  • 2 Tablespoons sesame oil
  • 2 big red chili
  • 2 Cups mini red cabbage
  • 2 zucchini medium sized
  • ½ Teaspoons salt
  • Instructions

    Step 1

    Wash, peel and pat dry the daikon

    Step 2

    Cut into slices and cut into cubes. I like to have them small so my cubes would be 0.5cm cube.

    Step 3

    Add in 1/4 cup + 1/2 tsp table salt to the daikon cubes. The original recipe calls 1/4 cup of kosher salt

    Step 4

    Tossed a bit and cover with plastic wrap. Let stand for about 2 hours. Stir occasionally to draw out moisture

    Step 5

    After 2 hours, drain the excess daikon-salt water. Rinse well and drain

    Step 6

    In a separate bowl, stir to dissolve 1 cup + 2 tbsp of sugar with 3/4 cup of white vinegar. The original recipe calls for 1 cup of sugar+1 cup of white vinegar

    Step 7

    Add in 2 tbsp of sesame oil. The ori recipe calls for toasted sesame oil :) but Im just to lazy to toast some white sesame seeds and grind them :)

    Step 8

    Prepare 2 big red chili. You may add or subtitute with any chili you prefer :)

    Step 9

    Cut into small cuts and add in the sugar mixture.

    Step 10

    Stir in daikon

    Step 11

    Cover with plastic wrap, chill in the fridge for about 4 hours to 1 week

    Step 12

    After 4 hours os so, discard the chilis (but I choose to discard some of them only). Separate the daikon and the reserving liquid

    Step 13

    Prepare 1-2 zucchini medium sized. Wash, dont peel and grate

    Step 14

    Like this :)

    Step 15

    In a separate bowl, toss together the grated zucchini, sesame seeds an pickled daikon. Add in half pickling liquid or more if you like. Note: I'm only add in the red cabbage few mnts before serving

    Step 16

    Prepare the red cabbage and thinly sliced some. Only mix in the sliced red cabbage with a quick toss so its color doesnt bleed

    Step 17

    Best served when chilled :) you may enjoy it as it is :) or ...

    Step 18

    Spread the toasted buns with the cilantro butter and layer ur homemade burger with the homemade patty, caramelized onions and the salad and pickled daikon in between and nom nom nom :) enjoy :)