Daikon, Carrot, and Cucumber Marinade
Cut the daikon, carrot, and cucumber into coarse, irregular pieces, and
drain them thoroughly before marinating.
This is a refreshing side dish that is colorful and has a satisfying crunch.
It can be stored in the refrigerator for about a week, making it perfect for meal prep.
[Ingredients] (Makes a convenient amount)
・Daikon... 6cm
・Carrot... 1
・Cucumber... 2
・Coarse salt (for drawing out moisture)... 1.5 tsp
・Rice vinegar... 50ml
・Lemon juice... to taste
・Salt, white pepper, black pepper... a pinch each
・Olive oil... 1 tbsp
[Instructions]
1. Preparation
・Peel the daikon, cut it into 1cm thick slices, and then cut each slice into 8 wedges.
・Trim the ends of the carrot and peel it.
Cut it in half lengthwise, then cut into coarse, irregular pieces.
・Wash the cucumbers under running water and use the back of a knife to remove the bumps.
・Trim both ends, cut in half lengthwise, and cut into irregular pieces.
・Place the cut daikon, carrot, and cucumber into a plastic bag.
Add the coarse salt, seal the bag, shake it, and
let it sit for about 1 hour until the moisture is thoroughly drawn out.
2. Toss & Marinate
・In a bowl, combine the rice vinegar, lemon juice, and olive oil,
and season with salt, white pepper, and black pepper.
・Drain the daikon, carrot, and cucumber in a colander,
rinse well under running water, and pat dry with a paper towel.
・Transfer to the bowl with the marinade and toss everything together.
3. Plating
・Serve in a dish and it's ready!
※Store the remainder in a container in the refrigerator.
It will last for about a week.
[Quick Tips]
・Since we use coarse salt and drain it for a longer time, it won't get watery.
・Use a light hand with the salt in the marinade.
・It is also delicious with broccoli or cauliflower.
This recipe was created becauseBibi-sanrequested a "daikon recipe" in the comments section,
so I came up with this! 😆
Thank you, Bibi-san!
・Bibi-san
Next time, I will share a recipe for "Soy Milk Cream Stew."
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