Japanese Vegetable Salad RecipeTagged in Japanese Foods
In 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.
- 1/3 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
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