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Daikon and Carrot Salad with Miso and Toasted Sesame Seeds (and a giveaway)






Peel a carrot and a piece of daikon as big as two carrots with a vegetable peeler. Discard the outer skin, and then continue 'peeling' to obtain long thin orange and white vegetable 'ribbons'. As you work drop the carrot and daikon strips into a bowl filled with water and lemon juice. Let the vegetables soak for about 30 minutes. In the meantime toast a tbsp or so of sesame seeds in a hot frying pan, and then mush them lightly with a mortar and pestle (I have a Japanese one for this, but any mortar and pestle will do). Set aside. In a small bowl thin one tbsp of miso (white or red) with a little hot water, or hot vegetable stock, into the consistency of a salad dressing (i.e.: not too runny, but not as thick as to be impossible to fold into a salad). Add 1 tbsp of soy sauce too, if you like (or gluten free tamari sauce). Drain the vegetables and add the miso dressing. Mix and divide between 4 bowls (if eating immediately, otherwise store in the fridge, covered, it will acquire even more flavour!). Before serving top each bowl with a pinch of crushed toasted sesame seeds. 




Photos and Recipes by Alessandra Zecchini ©




Also, I am celebrating over 1000 page views a day on my other blog with a giveaway: 





To enter just click here, and good luck!


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Comments

  1. Priya SureshMay 23, 2012 at 5:41 AM

    Super catchy and healthy salad.

    ReplyDelete
  2. LeniaMay 23, 2012 at 8:35 PM

    What a delicious and healthy salad!Un bacione,carina!

    ReplyDelete
  3. AnonymousMay 24, 2012 at 12:20 AM

    This is a fabulous recipe - I feel better for just reading the ingredients!
    Mary x

    ReplyDelete

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