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Categories:Viewed: 54 - Published at: 7 years ago
Ingredients
- 1 1/2 pounds daikon radishes, peeled
- 1 1/4 pounds carrots, peeled
- 1/2 cup rice vinegar
- 1/4 cup mirin (sweet rice wine)
- 2 tablespoons sesame seeds, toasted
- 2 tablespoons fresh lime juice
- 2 teaspoons kosher salt
- 2 teaspoons grated orange rind
Method
- Hold each radish by the tip end. Shave radishes into ribbons with a vegetable peeler to measure 4 1/2 cups. Repeat procedure with carrots, shaving to measure 6 cups. Combine radishes, carrots, vinegar, and remaining ingredients in a large bowl, tossing to coat. Cover and refrigerate 4 hours or overnight. Store in an airtight container in refrigerator up to 3 days.
