Daikon has a mild flavor and adds great texture and crunch to a salad. This is a crisp, light recipe with lots of natural flavor. Print the complete recipe at http://www.myfoodchannel.com/daikon-salad-recipe/
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1 DAIKON RADISH (matchstick cuts, about 2 cups)
1 large CARROT (shredded)
3 salad CUCUMBERS (sliced)
1/2 SMALL CABBAGE (chopped)
1/2 cup Rice Wine VINEGAR
1/2 cup WATER
2-3 Tbsp SUGAR
3 GREEN ONIONS (chopped)
1 inch GINGER (finely chopped)
1/4 cup CILANTRO (chopped)
1 hot PEPPER (jalapeno, diced)
1/2 cup sliced ALMONDS (toasted)
1 package RAMEN NOODLES (toasted)
SALT and PEPPER to taste

Chop vegetables and place in 1 gallon size ziplock (except cilantro). Mix water, vinegar, sugar, and salt and pour over chopped veggies in ziplock. Seal and shake and then place in fridge, occasionally turning. On a baking sheet, spread out almond slices and broken ramen.
Bake at 350 degrees F until toasted–watch carefully to avoid burning. Remove from oven and allow to cool. Remove ziplock from fridge and place vegetables in bowl. Toss with toasted nuts, ramen, and cilantro.

The music is Intractable by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons:
By Attribution and found at this link:


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