Japanese Appetizers, Soups and Noodles Recipes - Daikon and Carrot Salad with Sweet Vinegar Dressing Recipe

Ingredients

• 7 oz (200 g) daikon radish (about 3 in/8 cm)

• 1 small carrot (about 5 oz/150 g)

• 2 small Japanese cucumbers

• 1 teaspoon salt

• 1 strip dried kelp (konbu), (3 in/8 cm long), wiped with a damp cloth

• 1/2 cup (125 ml) Sweet Vinegar (see sweet vinegar recipe)

• Yuzu orange or lemon peel, grated, to garnish (optional)

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Method:

1. Cut the daikon and carrot into thin, rectangular, matchstick-length slices. Sprinkle with the salt and rub it in with your fingers. Rinse the vegetables under running water, drain, squeeze gently and set aside.

2. Rub 1/2 teaspoon of the salt onto the cucumber skin. Then, halve the cucumber lengthwise and cut into paper-thin strips. Sprinkle with the remaining salt, mix and set aside for 5 minutes. Rinse off the salt and gently squeeze out the moisture.

3. Wipe the dried kelp with a damp cloth, then cut into very fine shreds with a pair of scissors. Place the shredded kelp in a small bowl and soak with a little of the Sweet Vinegar. Set aside for 20 minutes. In another bowl, add the daikon, carrot and the remaining Sweet Vinegar, and set aside for 20 minutes.

4. Drain the daikon and carrot, and arrange on a plate. Top with the soaked kelp, garnish with the peel and serve.