Tested till perfect Rice Salad With Pickled Carrot and Daikon
Rice Salad With Pickled Carrot and Daikon
Photography by Jeff Coulson

Rice Salad With Pickled Carrot and Daikon

This Korean-inspired rice salad features quick-pickled daikon, a sweet and crisp Asian radish. Hot red peppers vary in heat level, so make sure to taste a little piece so you can decide how spicy you want your salad.

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2014

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 1 hour 15 minutes
  • Portion size 4 to 6 servings

Ingredients

  • 1 1carrotcarrots, julienned
  • 1 cup 1cupjulienned daikondaikon
  • 2 tsp 2tspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 1/4 cup 1/4cupunseasoned rice vinegar
  • 1 cup 1cupmedium-grain rice
  • Half Halfavocadoavocados, sliced
  • 1/3 cup 1/3cupchopped fresh cilantro
  • 1/4 cup 1/4cupchopped unsalted roasted peanuts
  • Half Halfhot red pepperhot red peppers, seeded and thinly sliced

Ginger Dressing:

  • 4 tsp 4tspvegetable oil
  • 1 tbsp 1tbsplime juice
  • 2 tsp 2tspgrated ginger
  • 1 tsp 1tspsesame oil
  • 1/4 tsp 1/4tspsalt
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Preparation

In bowl, toss together carrot, daikon and half each of the sugar and salt; let stand for 10 minutes. Rinse under cold water; drain and return to bowl.

Whisk together vinegar and remaining sugar and salt until sugar is dissolved. Pour over carrot mixture; cover and refrigerate, stirring once, for 1 hour. Drain well.

Meanwhile, in saucepan, cook rice according to package directions. Spread onto plate; cover and cool completely.

Ginger Dressing: In large bowl, whisk together oil, lime juice, ginger, sesame oil and salt. Stir in carrot mixture, rice, avocado and cilantro; toss to combine. Sprinkle with peanuts and hot pepper.

Nutritional Information per serving: about

cal 219 pro 4g total fat 9g sat. fat 1g
carb 31g dietary fibre 3g sugar 2g chol 0mg
sodium 158mg potassium 240mg

%RDI:

calcium 2 iron 4 vit A 21 vit C 12
folate 14
This recipe is featured on 22 delicious lunch ideas: Week four
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