RamboBoy
03-22-2009, 09:04 PM
Have you try eat carrot and daikon salad before? It is good to eat the daikon and carrot salad with the side dish of any fish.
8 oz. daikon, pared
1 large carrot, pared (about 3 oz)
1 (1 inches square) piece lemon rind
1/2 cup unseasoned rice vingar
2 Tbsp. sugar
1 Tbsp. lemon juice
Cut daikon and carrots crosswise into 1/2 inches wide pieces. Cut each pieces lengthwise into 1/16 inches matchstickes/julienne. Place in a colander and sprinkle with 1 teaspoon salt. Let it stand 5 to 10 minutes. Rinse under cold running water to remove salt; drain well. Squeeze out any excess liquid. Place in medium bowl. Cut lemon peel into 1/16 inches wade strips; add to daikon mix.
In a small bowl, combine vinegar, sugar, lemon juice, and remaining 1/2 teaspoon salt. Mix until sugar is completely dissolved. Pour dressing over veggie mix; let it stand at least 1 hour, or up to 2 days in the refrigerator, covered. Drain slightly before serving.
See the picture white daikon and salad
8 oz. daikon, pared
1 large carrot, pared (about 3 oz)
1 (1 inches square) piece lemon rind
1/2 cup unseasoned rice vingar
2 Tbsp. sugar
1 Tbsp. lemon juice
Cut daikon and carrots crosswise into 1/2 inches wide pieces. Cut each pieces lengthwise into 1/16 inches matchstickes/julienne. Place in a colander and sprinkle with 1 teaspoon salt. Let it stand 5 to 10 minutes. Rinse under cold running water to remove salt; drain well. Squeeze out any excess liquid. Place in medium bowl. Cut lemon peel into 1/16 inches wade strips; add to daikon mix.
In a small bowl, combine vinegar, sugar, lemon juice, and remaining 1/2 teaspoon salt. Mix until sugar is completely dissolved. Pour dressing over veggie mix; let it stand at least 1 hour, or up to 2 days in the refrigerator, covered. Drain slightly before serving.
See the picture white daikon and salad