Carrot and Daikon Salad


In this recipe from Shizuo's Tsuji's Japanese Cooking: A Simple Art, carrot and daikon are paired in a light, refreshing dish with a sweet and sour dressing called amazu. Salting and kneading the vegetables causes them to release their liquid. The dressing is then combined with the vegetables and the dish is refrigerated for at least 30 minutes (it's even more flavorful if left overnight). Traditionally, the salad is served in small plates.

1 large carrot, cut into 2 inch x 1/2 inch matshsticks
1 lb daikon radish, cut into 1 inch x 1/2 inch matchsticks
1 tsp salt
1/4 c. unseasoned rice vinegar
1.5 TB sugar
1/2 cup water

In a large bowl combine the carrot and daikon radish matchsticks. Add the salt and toss lightly. After several minutes, mix and lightly knead the vegetables with your hands. Working over a colander set in a bowl, gather up the vegetables in your hands and squeeze out the liquid. Rinse and dry the bowl. Place the vegetables in it.

In a glass bowl, mix the vinegar, sugar, and water. Heat in a microwave for 1 minute or until the sugar dissolves. Alternatively, heat the mixture in a small saucepan. Cool to room temperature.

Sprinkle 1 tablespoon of the vinegar mixture onto the vegetables. Mix with your hand and then squeeze the liquid from the vegetables. Discard the liquid.

Add the remaining dressing to the vegetables. Cover and refrigerate for at least 30 minutes or for up to two days.

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