Description

Ingredients

• 🥕 Carrot, julienned: 150 g (5.3 oz) Original: 🥕 Carrot, julienned: 150 g (5.3 oz)
• 🥬 Daikon radish, julienned: 300 g (10.6 oz) Original: 🥬 Daikon radish, julienned: 300 g (10.6 oz)
• 🧂 Salt: 1/2 tsp (3 g / 0.1 oz) Original: 🧂 Salt: 1/2 tsp (3 g / 0.1 oz)
• 🍚 Rice vinegar: 60 ml (1/4 cup / 2 fl oz) Original: 🍚 Rice vinegar: 60 ml (1/4 cup / 2 fl oz)
• 🍬 Sugar: 20 g (1 1/2 tbsp / 0.7 oz) Original: 🍬 Sugar: 20 g (1 1/2 tbsp / 0.7 oz)
• 💧 Water: 30 ml (2 tbsp / 1 fl oz) Original: 💧 Water: 30 ml (2 tbsp / 1 fl oz)
• 🌿 Toasted sesame seeds: 1 tsp (3 g / 0.1 oz) sesame Original: 🌿 Toasted sesame seeds: 1 tsp (3 g / 0.1 oz)
• 🧂 Pinch of salt to finish (optional) Original: 🧂 Pinch of salt to finish (optional)

Preparation

• Toss julienned daikon and carrot with 1/2 tsp salt; rest 10 min to draw out moisture.
• Squeeze gently to remove excess liquid.
• In a bowl, whisk rice vinegar, sugar, and water until sugar dissolves.
• Add vegetables; toss to coat. Marinate 15–20 min (or up to 2 hrs in the fridge).
• Sprinkle with toasted sesame seeds and a tiny pinch of salt if needed. Serve chilled.

Total Time

Nutritional Value

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