Sunday, 17 January 2016

Japanese Crunchy Salad

Carole's Chatter: Japanese Crunchy Salad

This dish came about because I had a lot of Daikon – they are very large radishes!

After a little research, I came up with a Japanese style salad which is apparently often eaten at New Year.  It's a simple crunchy fresh little dish.


Carrots – both purple and orange
Ginger – 1 tblsp grated
Vinegar – white in colour – 4 tblsp
Salt – 1 tblsp
Sugar – 1 tblsp

Cut all your vegetables into similar sized matchsticks – consistency not being my strong point this was a bit of a fail.

Rest the vegetables in vinegar and water and then when they are all cut drain them and salt them.

Then add the other ingredients to finish your salad.

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