Daikon Carrot Salad Recipes Recipes Recipe For Meatloaf

DAIKON CARROT SALAD

Steps:

• Grate carrot, cucumber and daikon together into a medium bowl. Stir in horseradish and a pinch of salt. Add a spoonful of mayo and two heaping spoonfuls of sour cream. Mix well, adding additional mayo or sour cream as needed to pull the salad together. Taste, adjust horseradish and salt as needed.

DAIKON-CARROT SALAD

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

PICKLED CARROTS AND DAIKON

Steps:

• In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

GINGER, CARROT, AND DAIKON SALAD

Steps:

• Place julienned daikon, carrot, and radish in a bowl and toss.
• For the dressing:.
• Place the vinegar, gingerroot, garlic, chile sauce, and cilantro in a small bowl and mix well. Whisk in oil until well blended. Season with soy sauce.
• Pour the dressing over radish mixture and marinate 30 minutes. Serve cold or at room temperature. Enjoy!

DIAKON RADISH & CARROT SALAD

Steps:

• Toss radish, carrot & salt together in large bowl.
• Let stand for 10 minutes
• Squeeze dry.
• Combine vinegar & sugar in small Celsius
• Stir until sugar is dissolved.
• Pour over radish mixture.
• Toss until well coated.
• Refrigerate up to a week.

PICKLED DAIKON RADISH AND CARROT

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.