Korean Carrot and White Radish Salad


Ingredients (use vegan versions):

  • 1 medium size carrot, julienned
  • 1/2 lb. white radish, julienned (daikon)
  • 1 tablespoon salt
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1/4 tablespoon soy sauce
  • 1/4 tablespoon vegan sugar
  • pinch cayenne


Put the carrot and radish in a bowl. Add the salt, mix well
and let sit for 1 hour. Drain thoroughly, pressing out as
much liquid as possible. Add the sesame oil, vinegar, soy
sauce, vegan sugar, and cayenne. Mix and eat.

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