Name: Carrot and daikon salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 medium carrots, cut into matchsticks; 360 gram daikon, cut into matchsticks; 4 japanese mint (shiso) leaves; 1 tablespoon finely shredded lemon zest; 1 teaspoon black sesame seeds, toasted; 1/3 cup sushi vinegar

Carrot and daikon salad

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.

Ingredients

2 medium carrots, cut into matchsticks

360 gram daikon, cut into matchsticks

4 japanese mint (shiso) leaves

1 tablespoon finely shredded lemon zest

1 teaspoon black sesame seeds, toasted

1/3 cup sushi vinegar

Method

1.Place carrot and daikon in separate medium bowls, cover with iced water, and stand 15 minutes; drain, gently squeezing out excess moisture.

2.Place mint leaves on top of each other and roll up; cut into thin strips.

3.Place carrot, daikon and mint in medium bowl; toss gently to combine. Serve sprinkled with zest and seeds, drizzled with vinegar.

This refreshing salad is a perfect accompaniment to barbecued meat or fish.
Note

Woman's Weekly Food

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Ingredients

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