Japanese Pickled Daikon and Carrot Salad |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :) Ingredients:
1 medium carrot |
1 piece daikon radish (3 inch) |
1 teaspoon salt |
3 tablespoons rice vinegar |
1/2 teaspoon japanese soy sauce |
1/8 teaspoon peeled and grated fresh ginger |
2 teaspoons sugar |
Directions:
1. Peel and finely shred carrot and daikon.
2. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
3. Gently squeeze out as much water as possible from vegetables.
4. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
5. add vegetables and refrigerate for 8 hours.
6. Salad will keep for up to 1 week in sealed container in refrigerator.
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