Japanese Daikon and Carrot Salad
Ingredients
1 medium Diakon radish, about 8 inches long | ||
2 carrots | ||
2 tsp kosher salt | ||
3 tbs super fine sugar | ||
4 and 1/2 tbs rice vinegar | ||
1 tbs sesame seeds |
- Cut the Daikon into 3 pieces, then peel the skin.
- Peel the carrots and cut them into 2 inch pieces.
- Slice both vegetables thinly lengthwise then crosswise to make very thin matchsticks.
- Place the daikon and carrots in a bowl. Sprinkle with the salt and mix.
- Leave for 30 minutes, then drain and squeeze out the excess liquid. Transfer to another bowl.
- Mix the sugar and vinegar together in a bowl.
- Stir until the sugar is dissolved.
- Pour over the daikon and carrot and leave in the refrigerator covered for at least a day, mixing two to three times.
- To serve, mix the vegetables evenly in a heap in the middle of a bowl.
- Sprinkle with sesame seeds and serve.
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