ETHNIC - Japanese - Daikon Radish and Carrot Salad

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Daikon Radish and Carrot Salad

 

Recipe By : Faye Levy's International Vegetable Cookbook, page 230

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers Japanese

Side Dishes Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups daikon radish -- coarsely grated peel

1 1/2 cups carrots -- coarsely grated peel

4 teaspoons vegetable oil

6 teaspoons mirin (Jpanese sweet rice wine)

Pinch of salt

1 teaspoon sesame seeds -- toasted

 

When grating radish and carrots, hold each vegetable almost parallel to the

grater to get attractive long shreds.

 

With a fork, lightly mix grated radish with 2 teaspoons oil, 4 teaspoons mirin,

and a pinch of salt. Lightly mix carrot with remaining oil, remaining mirin, and

a pinch of salt. Spoon salads on a plate side by side. Sprinkle the radish salad

with sesame seeds if desired.

 

 

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