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.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
Ingredients
Ginger Dressing:
Method
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.
Makes 4 to 6 servings.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 158 mg
- Sugars 2 g
- Protein 4 g
- Calories 219.0
- Total fat 9 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 31 g
%RDI
- Iron 4.0
- Folate 14.0
- Calcium 2.0
- Vitamin A 21.0
- Vitamin C 12.0
