Ingredients with Measurements:
- 1 large daikon, peeled and julienned
- 2 large carrots, peeled and julienned
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped green onions
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the julienned daikon and carrots.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, minced garlic, red pepper flakes, salt, and pepper.
3. Pour the dressing over the daikon and carrot mixture and toss to coat.
4. Let the salad marinate in the refrigerator for at least 30 minutes.
5. Before serving, sprinkle with chopped cilantro and green onions.
Time:
Preparation time: 15 minutes
Marinating time: 30 minutes
Total time: 45 minutes
Temperature: Serve chilled
Serving size: 4
Nutritional information:
Calories: 75
Fat: 3g
Carbohydrates: 11g
Fiber: 3g
Protein: 2g
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with olive oil or avocado oil.
- Cilantro and green onions can be substituted with parsley or basil.
Variations:
- Add sliced red bell pepper or cucumber for extra crunch.
- Top with toasted sesame seeds or chopped peanuts for added texture.
- Use a mandoline slicer to create thinner julienned vegetables.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Use a julienne peeler or a sharp knife to julienne the vegetables.
- Let the salad marinate for at least 30 minutes to allow the flavors to meld together.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- Make sure to toss the salad well to evenly distribute the dressing.
Storage instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with chopped cilantro and green onions.
Garnishes:
Chopped cilantro and green onions, toasted sesame seeds, chopped peanuts.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
Steamed rice, roasted vegetables, or a side of miso soup.
Troubleshooting advice:
If the salad is too salty, add a splash of rice vinegar or a pinch of sugar to balance out the flavors.
Food safety advice:
Make sure to thoroughly wash and peel the daikon and carrots before julienning.
Food history:
Daikon and carrot salad is a popular dish in Japanese cuisine and is often served as a side dish or appetizer.
Flavor profiles:
This salad is sweet, tangy, and slightly spicy with a nutty sesame flavor.
Serving suggestions:
Serve chilled as a side dish or appetizer.
Related Categories
Cooking Method: N/A
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Region: Japanese
Taste: Refreshing, Tangy, Sweet, Crunchy