Kohaku Namasu is a classic Japanese salad made with thinly sliced daikon and carrot marinated in a sweet vinegar dressing.

Carrot salad with mild daikon radish is so healthy and light. The combination of carrot and daikon radish go together so well and the dressing is flavourful and zingy. It comes together in 5 minutes.

Place 400 ml water and 3 tsp salt in a bowl. Cut vegetables into julienne, then immerse in salted water for 30 minutes or until they soften. Rinse, drain and set aside in a bowl.

Cook’s notes: To julienne food means to cut it into matchstick strips. Peel carrots and daikon; cut into 1/8-inch-thick, lengthwise slices, then stack and cut into 1/8-inch-wide matchsticks. Or ...

Combine carrots, daikon, salt, sugar, vinegar and water in small bowl. Cover and chill 2 hours. From Mako Antonishek at Le Colonial, this is a colorful addition to Vietnamese sandwiches of pork ...

In a large bowl, toss together the nappa cabbage, daikon, carrot, cucumber, green onion, cilantro and radish sprouts. Cut the cooled chicken into a half-inch dice and toss with the salad. 4 ...

1/2 daikon radish -finely shredded or peelings) 1 small carrot - shredded or peel. Handful of cabbage -shredded. 2tbs white vinegar. 1tsp sugar. 1tsp sesame seed - dry roasted ...

Yeung’s initial carrot salad video has amassed 19 million views and over two million likes. She’s also introduced riffs on the salad — one with red onions and dill, another with daikon that ...

Add the carrots and daikon and cover to keep them submerged. Refrigerate the vegetables for at least 30 minutes and up to 3 days. ... With leftovers, make the Vietnamese chicken salad .