Daikon and Carrot Salad

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Daikon and Carrot Salad

 

 

This simple salad combines root vegetables with a versatile sweet-and-sour

dressing that can also be tossed with your favorite greens. This slaw makes

a nice picnic salad, and also works as a colorful base for grilled chicken

or fish. Try adding a variety of vegetables, such as red peppers, zucchini,

and cabbage.

Cuisine: Japan

Prep Time: 20 Minutes

Cooking Time: 0

Yield: 4 Servings

Source: EthnicGrocer

 

Ingredients -

1tablespoon(s)Mirin

3tablespoon(s)Rice vinegar

1teaspoon(s)Sesame oil

1/4teaspoon(s)Sea salt

Dressing:

2teaspoon(s)Sugar

2teaspoon(s)Vegetable oil

Slaw:

2Carrots, julienned (long, thin strips)

Salt, for sprinkling

2Daikon radishes, julienned (long, thin strips)

Parsley sprigs, for garnish

 

Instructions

 

Prepare dressing: pour vinegar and mirin into bowl and add sugar. Stir until

sugar dissolves; add salt and oils; reserve.

Place carrots in bowl, sprinkle with salt; fill bowl with ice water (¾

full). Place turnips on top of the carrots.

Drain water from bowl; squeeze excess moisture from turnips.

Place carrots and turnips back in dry bowl and toss with dressing. Marinate

at least 10 minutes.

Chill until served.

Garnish with parsley.

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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