Salad with carrots and daikon radish

Votes: 3

How to Make Carrot and Daikon Radish Salad

Photo of the dish: Con Pulos

Time: 40 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 185, total fat 15 G., saturated fats 1.5 G., proteins 5 G., carbohydrates 12 G., fiber 2 G., cholesterol 0 mg, sodium 163 mg, sugar 4 G.

Carrot and daikon radish salad - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

700 g daikon radish, peeled
500 g carrots, peeled
1 tbsp. grated ginger
3 tbsp. l. rice vinegar
2 tsp freshly squeezed lime juice
1/4 cup vegetable oil
1 tsp dark sesame oil
1 3/4 tsp white sesame seeds
1 3/4 tsp black sesame seeds
Salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: daikon radish, carrot, ginger root, rice vinegar, lime juice, sesame

Cooking the dish according to the recipe:

Prepare vegetables: Using a vegetable peeler, slice the daikon radish into wide strips. Place the radish in a colander and toss with 1/4 teaspoon of salt. Hang the colander over a bowl and let the juice drain, shaking occasionally, for about 15 minutes. Meanwhile, slice the carrots into wide strips.
Prepare the salad dressing: In a salad bowl, combine ginger, vinegar, lime juice, and 1/2 teaspoon of salt. Slowly pour in the vegetable and sesame oils, stirring constantly, and mix until smooth.

Toast the sesame seeds in a skillet over medium heat, stirring occasionally, until the white seeds are golden brown, about 5 minutes. Add 1 tablespoon of the toasted seeds to the dressing.
Add the vegetables to the salad bowl and toss with the dressing, season with salt to taste. Sprinkle with the remaining sesame seeds.

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