DAIKON & CARROT SALAD

DAIKON & CARROT SALAD

Hands-on time: 10 minutes

Time to table: 40 minutes

Serves 4

2 tablespoons rice vinegar

2 teaspoons sugar

No oil (the inspiring recipe called for 1 tablespoon of safflower oil)

1/2 teaspoon kosher salt (the specified 1 teaspoon was way too much)

2 carrots (about 1/2 pound), peeled and grated or diced

1/2 pound daikon, peeled and grated or diced

Sesame seeds, for garnish, optional

Stir together the vinegar, sugar, oil (if using) and salt in a medium bowl. Add the carrots and daikon and stir to coat. Let rest for 30 minutes, stirring occasionally. Transfer to a serving bowl and if you like, top with a few sesame seeds.

ALANNA's TIPS & KITCHEN NOTES

GRATING vs DICING In 2005, I diced the carrot and daikon as suggested by the recipe. In 2010, however, I grated the carrot and daikon, thinking that it would be easier and quicker for the vinegar to penetrate the vegetables. Sure enough, it was.