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.
Serving size: Complete recipe
Calories 244 Calories from Fat 2
% Daily Value*
Total Fat 0.25 g0.39%
Saturated Fat 0.04 g0.21%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1446.9 mg60.3%
Total Carbohydrates 55 g18.4%
Dietary Fiber 3.9 g15.7%
Sugars 30.8 g
Protein 8 g16.5%
Vitamin A 282.6% Vitamin C 47.9%
Calcium 6.4% Iron 8.6%
*Based on a 2000 Calorie diet