Japanese Pickled Daikon and Carrot Salad
Created by Sue on April 24, 2013
- Servings: 4
- Prep Time: 35m
- Cook Time: 0m
- Recipe #9231
Ingredients
- 1 medium carrot
- 1 piece daikon radish (3 inch)
- 1 teaspoon salt
- 3 tablespoons rice vinegar
- 1/2 teaspoon Japanese soy sauce
- 1/8 teaspoon peeled and grated fresh ginger
- 2 teaspoons sugar
How to Make
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Step 1: Peel and finely shred carrot and daikon.
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Step 2: Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
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Step 3: Gently squeeze out as much water as possible from vegetables.
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Step 4: In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
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Step 5: Add vegetables and refrigerate for 8 hours.
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Step 6: Salad will keep for up to 1 week in sealed container in refrigerator.
Nutritional Facts
- Serving Size: 1 (34.1 g)
- Calories 73.7
- Total Fat - 0.3 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 674.4 mg
- Total Carbohydrate - 16.9 g
- Dietary Fiber - 4.4 g
- Sugars - 9.3 g
- Protein - 1.6 g
- Calcium - 40.4 mg
- Iron - 0.8 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.1 mg