Japanese vegetable salad

Yield: 4 servings

Measure Ingredient
⅓ cup Soy sauce
3 tablespoons Rice-wine vinegar
2 tablespoons Sugar
1 tablespoon Sake
2 teaspoons Fresh lemon juice
1 medium Carrot; peeled
1 Japanese cucumber
1 small Daikon; peeled
3 tablespoons Black sesame seeds

In a small bowl, whisk together the soy sauce, rice-wine vinegar, sugar, sake, and lemon juice. Cut the carrot, cucumber, and daikon using the green machine. Combine vegetables in a medium bowl. Pour dressing over vegetables, and toss well to coat. Divide salad among four bowls, and sprinkle with sesame seeds to garnish. Makes 4 servings.

Recipe Source: Martha Stewart Living - <www.marthastewart.com> Formatted for Mastercook by Lynn Thomas - dcqp82a@...

Recipe by: Martha Stewart

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