Daikon Radish and Carrot Salad

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You can use cucumber, celery, cabbage, paprika for this recipe. Instead of using only mayonnaise, I added sushi vinegar for the dressing. This way, it will reduce the calories of the salad. It will go really well with dry white wine.

Daikon Radish and Carrot Salad
Serves 4
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Cook Time
10 min
Cook Time
10 min
  1. 10 cm (4 inch) piece of daikon radish
  2. 10 cm (4 inch) piece of carrot
  3. 90 g (3 oz) canned tuna
  4. Red cabbage-sprouts to garnish
  1. 2 tbsp sushi vinegar
  2. 2 tbsp mayonnaise
  3. 1/4 tsp salt
  4. Black pepper to taste
  1. Peel the daikon radish and carrot, then cut into thin strips.(Cut vegetables into the same direction, about 2mm [1/2 inch] thickness. Lay them on their side, and cut them into thin pieces.)
  2. Mix in half amount of the sprouts, and all of the canned tuna, and sauce.
  3. Top with the rest of the sprouts.
TOKYO FOOD/DAYS http://tokyo-fooddays.com/wp/
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