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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