Adapted from The Great Pepper Cookbook. This recipe is flexible and can be changed depending on the ingredients you have on hand. I didn't have daikon, so I used unpeeled Persian cucumber, which is commonly used in this dish. However, don't let the cucumber soak in the marinade, or it will get soggy; just give it a quick dip at the end. Also, I used leftover chicken when I made this, or store-bought rotisserie chicken will work. Although cilantro is quintessential to this dish, fresh mint or Thai basil are good alternatives. And I think you should know that you really don't need to measure everything; you can just eyeball making a sandwich.