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Sunday, March 19, 2017

Grated Carrot Kohlrabi and Radish Salad







Martha Rose Shulman  
 Yield Serves six 

This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.

Featured in: Winter Root Vegetables. 
Asian

Ingredients
1 ½ pounds mixed carrots, kohlrabi, black radish and daikon, peeled and grated on the large holes of a grater or cut in thin julienne (any combination; 4 cups total)
 Kosher salt to taste about 1/2 teaspoon
1 ½ cups water
1 tablespoon sugar
½ cup rice vinegar
2 tablespoons slivered mint leaves or chopped cilantro optional

Preparation
1. Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
2. Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
3. Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.

Advance preparation: You can keep this in the refrigerator, the vegetables marinating in the vinegar mixture, for several days.

Nutritional information per serving
56 calories; 1 gram fat; 9 grams carbohydrates; 2 grams dietary fiber; 196 milligrams sodium (does not include salt to taste); 2 grams protein

http://cooking.nytimes.com/recipes/1013443-grated-carrot-kohlrabi-and-radish-salad





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