Daikon Radish & Carrot Salad
|Daikon radish/1.5 pound small turnips||1 Large|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|White rice vinegar/White vinegar||1⁄2 Cup (8 tbs)|
|Soy sauce||4 Teaspoon|
|Grated ginger||1⁄2 Teaspoon|
|Watercress sprigs||3 (For Garnishing)|
Peel daikon and carrot; cut into julienne strips about 1 inch long, or shred coarsely.
In a large bowl, combine daikon, carrot, and onions.
In a small bowl, mix vinegar, soy, sugar, and ginger; stir until sugar dissolves.
Combine with daikon mixture, mixing lightly.
Cover and refrigerate for 1 to 3 hours to blend flavors.
Serve garnished with watercress sprigs.