A fresh, slightly astringent and somewhat peppery salad with beautiful, simple colouring
Daikon and carrot salad
- ½ a medium daikon, peeled
- 1 large carrot, peeled
- 75ml rice vinegar
- 5ml (1 tsp) sugar
- a pinch of salt
- 1 large hakusai leaf, to serve
If you own a shredder, shred the daikon into fine strands, otherwise cut into fine strips. Place in a sieve and leave for a few minutes before squeezing it dry.
Julienne the carrot to a similar thickness.
For the dressing, pour the rice vinegar, sugar and a pinch of salt into a lidded jar. Shake vigorously to combine.
Place the carrot and daikon in a bowl on a hakusai leaf and pour over the vinegar dressing.