Japanese Vegetable Salad |
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Ingredients1/3 c Soy sauce
3 tb Rice-wine vinegar
2 tb Sugar
1 tb Sake
2 ts Fresh lemon juice
1 md Carrot; peeled
1 Japanese cucumber
1 sm Daikon; peeled
3 tb Black sesame seeds
3 tb Rice-wine vinegar
2 tb Sugar
1 tb Sake
2 ts Fresh lemon juice
1 md Carrot; peeled
1 Japanese cucumber
1 sm Daikon; peeled
3 tb Black sesame seeds
ProceduresIn 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.
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.
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