Japanese Daikon (Carrot) Salad

This simple salad combines root vegetables with a versatile sweet-and-sour dressing that can also be tossed with your favorite greens.

This slaw makes a nice picnic salad, and also works as a colorful base for grilled chicken or fish. Try adding a variety of vegetables, such as red peppers, zucchini, and cabbage.

Cuisine: Japanese
Prep Time: 20 Minutes
Yield: 4 Servings
Source: EthnicGrocer

Ingredients

3 tablespoons Rice vinegar
1 tablespoon Mirin
2 teaspoons Sugar
1/4 teaspoon Sea salt
1 teaspoon Sesame oil
2 teaspoons Vegetable oil
2 Carrots, julienned (long, thin strips)
Salt, for sprinkling
2 Turnips, julienned (long, thin strips)
Parsley sprigs, for garnish

Directions:

1. Prepare dressing: pour vinegar and mirin into bowl and add sugar. Stir until sugar dissolves; add salt and oils; reserve.

2. Place carrots in bowl, sprinkle with salt; fill bowl with ice water ( full). Place turnips on top of the carrots.

3. Drain water from bowl; squeeze excess moisture from turnips.

4. Place carrots and turnips back in dry bowl and toss with dressing. Marinate at least 10 minutes.

5. Chill until served.

6. Garnish with parsley.