Name: Carrot and daikon salad
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 medium carrots, cut into matchsticks; 360 gram daikon, cut into matchsticks; 4 japanese mint (shiso) leaves; 1 tablespoon finely shredded lemon zest; 1 teaspoon black sesame seeds, toasted; 1/3 cup sushi vinegar

Carrot and daikon salad

Crunchy, fresh and full of flavour, this carrot and daikon salad is dressed with lemon, vinegar, mint and black sesame seeds.

Ingredients

2 medium carrots, cut into matchsticks

360 gram daikon, cut into matchsticks

4 japanese mint (shiso) leaves

1 tablespoon finely shredded lemon zest

1 teaspoon black sesame seeds, toasted

1/3 cup sushi vinegar

Method

1.Place carrot and daikon in separate medium bowls, cover with iced water, and stand 15 minutes; drain, gently squeezing out excess moisture.

2.Place mint leaves on top of each other and roll up; cut into thin strips.

3.Place carrot, daikon and mint in medium bowl; toss gently to combine. Serve sprinkled with zest and seeds, drizzled with vinegar.

This refreshing salad is a perfect accompaniment to barbecued meat or fish.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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