ginger, carrot, and daikon salad
- Categories
- Caprial1
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 large | Daikon radish; julienned |
| 2 mediums | Carrots; julienned |
| 6 | Radishes; thinly sliced |
| 3 tablespoons | Seasoned rice vinegar |
| 1 tablespoon | Chopped gingerroot |
| 2 | Cloves garlic; chopped |
| 1 tablespoon | Asian chile sauce |
| ½ teaspoon | Chopped cilantro |
| ⅓ cup | Vegetable oil |
| Soy sauce to taste |
Place julienned daikon, carrot, and radish in a bowl and toss.
For the dressing, place vinegar, gingerroot, garlic, chili sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended.
Season with soy sauce.
Pour dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature.
Serves four.
Converted by MC_Buster.
Per serving: 725 Calories (kcal); 73g Total Fat; (88% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 58mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 14 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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