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Japanese Pickled Daikon and Carrot Salad

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Description Edit

Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys.

Japanese Pickled Daikon and Carrot Salad

Japanese Pickled Daikon and Carrot Salad

Ingredients Edit

Directions Edit

  1. Peel and finely shred carrot and daikon.
  2. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
  3. Gently squeeze out as much water as possible from vegetables.
  4. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
  5. Add vegetables and refrigerate for 8 hours.
  6. Salad will keep for up to 1 week in sealed container in refrigerator.

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