Japanese vegetable salad
4 servings
Ingredients
| Quantity | 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 |
Directions
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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