Japanese Pickled Daikon Radish & Carrot Salad (recipe post-vegan)

[Guest guest]

This is so crunchy and refreshing. I love daikon and here's a good recipe for

using it.

 

" Japanese Pickled Daikon Radish and Carrot Salad "

 

1 6 inch piece of daikon radish

2 medium carrots

2 tsp. salt

6 Tblsp. rice vinegar

1 tsp. tamari or lite soy sauce

1/4 tsp. peeled and grated fresh ginger

4 tsp. sugar

 

Peel and finely shred carrots and daikon and place in bowl. Sprinkle with salt

and let stand 30 minutes.

Gently squeeze out as much water as possible from shredded vegetables.

In another bowl combine vinegar, soy or tamari, ginger and sugar, stirring until

sugar dissolves.

Add vegetables, stir and refrigerate for 8 hrs.

Salad keeps for several days in sealed container. This makes a nice little

appetizer instead of the usual dinner salad during the summer.

 

 

 

 

" I feel a recipe is only a theme, which an intelligent cook

can play each time with a variation. "

Source: Madame Boulestin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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