Tangcu sweet-sour daikon

Dissolve the sugar into the rice vinegar.

Peel the daikon and slice it into sticks about 3 millimetres thick and 5 centimetres long.

Toss the daikon with salt and leave it 15 minutes to purge.

Wash the daikon well, tip out the water, squeeze it lightly and let it drain.

Toss the drained daikon with the scallion whites, the vinegar sugar solution, optional peanuts and the toasted sesame oil, then transfer to a serving plate.