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Korean Carrot and White Radish Salad
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Ingredients (use vegan versions):
- 1 medium size carrot, julienned
- 1/2 lb. white radish, julienned (daikon)
- 1 tablespoon salt
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1/4 tablespoon soy sauce
- 1/4 tablespoon vegan sugar
- pinch cayenne
Directions:
Put the carrot and radish in a bowl. Add the salt, mix well
and let sit for 1 hour. Drain thoroughly, pressing out as
much liquid as possible. Add the sesame oil, vinegar, soy
sauce, vegan sugar, and cayenne. Mix and eat.
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