|Posted on July 22, 2010 at 3:44 PM|
This simple dish serves as a cool, refreshing break from spicier foods.
Yield: 10 servings (serving size: 1/4 cup)
2 cups (3-inch) julienne-cut peeled daikon radish or other radish
1 teaspoon kosher salt
1 cup (3-inch) julienne-cut carrot
1 tablespoon rice vinegar
2 teaspoons sugar
1 teaspoon mirin (sweet rice wine)
Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine radish and carrot.
Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over radish mixture; toss to combine. Cover and chill.
Categories: Veggies and Sides