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Japanese Radish Salad

Page history last edited by Susan Tornheim 15 years, 1 month ago

Japanese Radish Salad

(from Jane Brody’s Good Food Gourmet)

6–8 servings

Dressing

2 Tb. rice vinegar

1 Tb. sake (Japanese rice wine) or sherry

1 Tb. reduced-sodium soy sauce

1 Tb. sugar

Salad

1 small daikon (Japanese white radish)

   or 9 oz. red radishes, julienned (about 1½ cups)

1 large carrot, peeled and julienned (about 1½ cups)

Combine the dressing ingredients in a medium-sized bowl. Add the radish and carrot and toss everything together. Cover the bowl and refrigerate the salad for at least 1 hour, tossing occasionally.

                                               

added by Susan Tornheim

 

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