Japanese Daikon Carrot Salad

by olga

Servings: 2 cups

INGREDIENTS

3 1/3 cups peeled and finely shredded daikon radish
1/3 cup finely shredded carrot
1 1/2 tsp. salt
1/4 cup rice vinegar or white vinegar
3 Tbsp. granulated sugar
1 tsp. sesame seeds, toasted

INSTRUCTIONS

Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry.

Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated.

Sprinkle with sesame seeds. Makes 2 cups.

Company’s Coming

CHEF COMMENTS

A refreshing salad with a bit of crunch. Fine shreds make for a nice appearance. Use a hand grater or grater blade on a food processor for shredding. Good with chicken Teriyaki.

Tagged: japanese, salad add tags

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