Pistachio Daikon-Carrot Salad
Yield
Ingredients
Dressing
2 tbsp rice vinegar
4 tsp olive oil
4 tsp honey
1 tsp sesame oil
1 tsp chili oil
4 tsp mayonnaise
1 tsp mustard powder
Salad
200g shredded daikon (Japanese white radish)
100g shredded carrot
1 tsp salt
60g red onion, thinly sliced
40g chopped American pistachios
Instructions
Dressing: In a medium bowl, whisk together all ingredients. Set aside.
Salad: In a medium bowl, combine daikon and carrot. Add salt; mix well and set aside for 5 minutes. Rinse and drain well. In a salad bowl, combine daikon and carrot with remaining salad ingredients.
Assembly
Pour dressing over salad; mix to evenly coat. Refrigerate for 1 hour before serving chilled.
Equipment, smallware and tools
Two medium bowls, cutting board, chef’s knife, whisk, salad serving bowl, serving spoon.
Martin Yan
