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Shredded Daikon Salad

['1 large daikon (about 1 lb.), peeled, thinly sliced into (3"-long) matchsticks', '¾ tsp. kosher salt, divided', '1 red finger or Fresno chile, seeds removed, finely chopped', '2 garlic cloves, finely chopped', '2 Tbsp. toasted sesame oil', '2 Tbsp. unseasoned rice vinegar', '1 Tbsp. granulated sugar', '½–1 tsp. store-bought or homemade chili crisp (optional)', 'Toasted white and/or black sesame seeds (for serving)']

Toss daikon and ½ tsp. salt in a medium bowl; let sit 30 minutes. Transfer to a dish towel and squeeze out excess moisture.
Meanwhile, whisk chile, garlic, oil, vinegar, sugar, and remaining ¼ tsp. salt in a large bowl and let sit 30 minutes.
Add daikon to bowl and massage dressing into daikon. Let sit at least 30 minutes and up to 6 hours (cover and chill if holding longer than 1 hour).
To serve, stir in desired amount of chili crisp if using and top with sesame seeds.

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