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Carrot Salad

Flavors.of.Asia's picture
Ingredients
  Carrots 4 , scraped
  Japanese radish 2 , peeled (Also Called Daikon)
  Salt 1 Teaspoon
  Cider vinegar 10 Tablespoon
  Sugar 2 Tablespoon
  Soy sauce 1 Tablespoon
  Green ginger 1⁄2 Inch, peeled and chopped (Fresh)
Directions

Carefully cut the carrots and radishes into long, thin strips.
Arrange in a bowl, sprinkle with the salt and set aside for 45 minutes.
Drain off any water which appears on the surface of the vegetables and dry on kitchen towels.
Transfer the vegetable strips to a shallow serving bowl.
Put all the remaining ingredients into a screw-top jar and shake vigorously to mix.
Pour the dressing over the salad and serve at once.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Carrot

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