Radish and Carrot Salad
Photo: Karry Hosford
This simple dish serves as a cool, refreshing break from spicier foods. You'll almost always see some version at a Korean meal. It's traditionally made with moo (sweet Korean radish), but daikon radish is more readily available and makes a fine substitute. Salting the daikon helps extract some of its bitterness.
Yield: 10 servings (serving size: 1/4 cup)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 13
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.2g
- Carbohydrate: 3g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 55mg
- Calcium: 8mg
Ingredients
- 2 cups (3-inch) julienne-cut peeled daikon radish
- 1 teaspoon kosher salt
- 1 cup (3-inch) julienne-cut carrot
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 1 teaspoon mirin (sweet rice wine)
Preparation
- Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.
- Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.
Radish and Carrot Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- CUISINE: Asian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- OCCASION: Chinese New Year
- PUBLICATION: Cooking Light
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