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Japanese Pickled Daikon and Carrot Salad

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

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Japanese Pickled Daikon and Carrot Salad


Ingredients Needed For Japanese Pickled Daikon and Carrot Salad
* 1 medium carrot <BR>
* 1 (3 inches) piece daikon radishes <BR>
* 1 teaspoon salt <BR>
* 3 tablespoons rice vinegar <BR>
* 1/2 teaspoon Japanese soy sauce <BR>
* 1/8 teaspoon peeled and grated fresh ginger <BR>
* 2 teaspoons Sugar


Directions To Prepare Japanese Pickled Daikon and Carrot Salad
Peel and finely shred carrot and daikon. <BR>
Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes. <BR>
Gently squeeze out as much water as possible from vegetables. <BR>
In a bowl, combine vinegar, soy sauce, ginger and Sugar, stirring until Sugar dissolves. <BR>
Add vegetables and refrigerate for 8 hours. <BR>
Salad will keep for up to 1 week in sealed container in refrigerator.



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Monday, January 22, 2018, 2:31 pm


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