| SHREDDED DAIKON SALAD |
This Japanese salad is commonly served with sushi.
From Vegetables Every Day.
1 or 2 daikon radishes
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsps. Toasted sesame oil
Freshly ground white pepper
1 Tbsp. sesame seeds, toasted in a dry skillet until golden brown
Peel and cut the daikon into chunks that will fit in the feed tube of a
food processor. Shred the daikon, using the thinnest-sized shredding
disk. Turn the shredded daikon into a colander and let drain for at least
5 minutes, squeezing out any excess moisture with your hands. Turn
the daikon into a medium bowl. Whisk the soy sauce, vinegar, mirin,
oil, and pepper to taste together in a small bowl. Pour the dressing
over the daikon and toss. Sprinkle with the toasted sesame seeds and
serve immediately.
From Vegetables Every Day.
1 or 2 daikon radishes
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
2 tsps. Toasted sesame oil
Freshly ground white pepper
1 Tbsp. sesame seeds, toasted in a dry skillet until golden brown
Peel and cut the daikon into chunks that will fit in the feed tube of a
food processor. Shred the daikon, using the thinnest-sized shredding
disk. Turn the shredded daikon into a colander and let drain for at least
5 minutes, squeezing out any excess moisture with your hands. Turn
the daikon into a medium bowl. Whisk the soy sauce, vinegar, mirin,
oil, and pepper to taste together in a small bowl. Pour the dressing
over the daikon and toss. Sprinkle with the toasted sesame seeds and
serve immediately.
