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Daikon and carrot salad

Name: Daikon and carrot salad
Ingredients: ½ a medium daikon, peeled; 1 large carrot, peeled; 75ml rice vinegar; 5ml (1 tsp) sugar; a pinch of salt; 1 large hakusai leaf, to serve

September 14, 2013 (Last Updated: January 11, 2019)

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A fresh, slightly astringent and somewhat peppery salad with beautiful, simple colouring

Print Recipe

Daikon and carrot salad

Ingredients

½ a medium daikon, peeled
1 large carrot, peeled
75ml rice vinegar
5ml (1 tsp) sugar
a pinch of salt
1 large hakusai leaf, to serve

Instructions

If you own a shredder, shred the daikon into fine strands, otherwise cut into fine strips. Place in a sieve and leave for a few minutes before squeezing it dry.

Julienne the carrot to a similar thickness.

For the dressing, pour the rice vinegar, sugar and a pinch of salt into a lidded jar. Shake vigorously to combine.

Place the carrot and daikon in a bowl on a hakusai leaf and pour over the vinegar dressing.