Prep 10 mins
Cook 0 mins
A refreshing salad with a bit of crunch. Fine shreds make for a nice appearance. Use a hand grater or grater blade on a food processor for shredding. Good with chicken Teriyaki.
- 3 1⁄3 cups peeled and finely shredded daikon radishes
- 1⁄3 cup finely shredded carrot
- 1 1⁄2 teaspoons salt
- 1⁄4 cup rice vinegar or 1⁄4 cup white vinegar
- 3 tablespoons granulated sugar
- 1 teaspoon sesame seeds, toasted
- Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry.
- Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated.
- Sprinkle with sesame seeds. Makes 2 cups.
- Company’s Coming.
We enjoy this. I have made it several times. I reduce the sugar to 1T of agave.
I halved this recipe, since it was just the DH and I dining tonight, and served it with "Tilapia in Thai Sauce" (which was actually haddock, since that's what we can get fresh here in Downeast Maine). I kind of screwed it up, as I forgot to squeeze out the shredded daikon and carrot before pouring the dressing over it. Nevertheless, it was still delicious, and I intend to make it correctly very soon!
MMMMMMmmmmmmmm! Sometimes I get cravings for Asian pickles. This salad is perfect for that. Sweet, salty, sour, sesame goodness. It's best with sugar, but I usually use splenda and it's turns out fine. Finely shredded cabbage, red radishes, and bean sprouts also benefit from this treatment. Thanks for the great, simple recipe! Five stars for quick, easy, healthy goodness!