- Calories 13
- Caloriesfromfat 0.0%
- Fat 0.0g
- Satfat 0.0g
- Monofat 0.0g
- Polyfat 0.0g
- Protein 0.2g
- Carbohydrate 3g
- Fiber 0.7g
- Cholesterol 0.0mg
- Iron 0.1mg
- Sodium 55mg
- Calcium 8mg
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.
How to Make It
Step 1
Combine daikon and salt, tossing well to coat. Let stand at room temperature 30 minutes. Rinse with cold water; drain. Combine daikon and carrot.
Step 2
Combine vinegar, sugar, and mirin, stirring until sugar dissolves. Drizzle over daikon mixture; toss to combine. Cover and chill.
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