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 Cuisines > Japanese cuisine > Search results
Daikon and carrot salad
Ingredients:
1 tablespoon mirin
3 tablespoons rice vinegar
1 teaspoon sesame oil
1/4 teaspoon Sea salt
Dressing:
2 teaspoons sugar
2 teaspoons vegetable oil
Slaw:
2 carrots, julienned (long, thin strips)
salt, for sprinkling
2 daikon radishes, 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 (3/4 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.
 
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