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    You are in: Home / Recipes / Japanese Pickled Daikon and Carrot Salad Recipe
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    Japanese Pickled Daikon and Carrot Salad

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 02, 2002

      Oh I cannot begin to thank you for this salad! This reminds me of my mother's recipe. I think she had some miso in there too, but this is by far the closest, most tasty daikon salad I had found. I added some brown sugar as well. I think next time I will be adding some cucumber as well. Thank you very much for this!

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    • on August 12, 2002

      This is exactly what I was looking for, something quick and easy to accompany the main dish. The taste is very subtle, not too sour nor too sweet. In order to make it more interesting, I peel the carrot and then cut 3 V shape lengthwise before cross-cut to make easy flower shape pieces. I also double the receipe the third time I made this dish since it went so fast. It store well in the fridge. Thanks for sharing your receipe.

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    • on December 18, 2006

      This tastes just like what you would get at a restaurant. Fabulous!

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    • on June 14, 2004

      We love this, Sue! It has just the right tangy/salty/sweet combination. We served this as a side with Soba Soup with Spinach and Tofu (#70758) and BF and I couldn't decide which we liked better. I think that next time I make this I will play with the idea that Connie in Toronto suggested of adding some miso. Thanks for posting- this is delicious!

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    Nutritional Facts for Japanese Pickled Daikon and Carrot Salad

    Serving Size: 1 (24 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 14.8
     
    Calories from Fat 0
    41%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 633.8 mg
    26%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.8 g
    11%
    Protein 0.2 g
    0%

    The following items or measurements are not included:

    daikon radishes

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