Tuesday, April 28, 2009

Radish and Carrot Salad

2 cups (3-inch) julienne-cut peeled daikon radish
1 teaspoon kosher salt
1 cup (3-inch) julienne-cut carrot
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon mirin (optional)

Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.

Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.

--Adapted from Cooking Light magazine

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