1 lb daikon, washed, peeled and trimmed
1 tsp salt
4 tsp sugar
4 tsp Chinkiang or black Chinese vinegar
1 tbsp pickled chili paste (we used a combination of chili paste and chopped salted chilis)
1-2 tsp garlic, minced
3-4 tbsp chili oil to taste
2 scallions, green parts only, very finely sliced
a handful of fresh cilantro, finely chopped
Using a cleaver, mandoline or food processor, cut daikon into very fine slivers, about 1/8-inch thick. Sprinkle with salt, mix well, and then drain in a colander for about 30 minutes.
Just before serving, combine the sugar and vinegar in a small bowl and stir to dissolve the sugar. Add the chili paste and garlic and mix well. Pour in the chili oil (you can dilute with canola oil if you don't want it to be too spicy). Add sliced scallions and cilantro.
Shake daikon dry and drizzle with dressing. Serve.