GRATED CARROT, KOHLRABI AND RADISH SALAD
This recipe is based on the Vietnamese carrot and daikon salad that found in so many restaurants. (It also is used to fill vegetarian spring rolls.) My version is less sweet than the authentic salad and employs a mix of vegetables.
Provided by Martha Rose Shulman
Categories easy, weekday, salads and dressings
Time 1h40m
Yield Serves six
Number Of Ingredients 6
Steps:
- Combine the grated or julienne vegetables in a large bowl, and toss with about 1/2 teaspoon salt. Place in a strainer or colander set over a bowl or in the sink. Let stand for about 30 minutes.
- Meanwhile, combine the water, sugar and vinegar in a saucepan, bring to a boil and remove from the heat. Pour into the bowl in which you combined the vegetables, and allow to cool to room temperature.
- Briefly rinse the vegetables, and squeeze dry. Add to the bowl with the vinegar mixture, and stir together. Refrigerate for one hour or longer. To serve, lift from the vinegar bath with a slotted spoon and arrange on a platter. Garnish with the mint or cilantro, and serve.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 329 milligrams, Sugar 15 grams
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Tawfik Khaled
[email protected]This salad is delicious and healthy. I will definitely be making it again.
Muhammad Eyamim
[email protected]This salad is also a great way to use up leftover herbs. Just add whatever herbs you have on hand.
Tonya Dixon
[email protected]To make the salad even more flavorful, you can roast the vegetables before adding them to the salad.
yobra tymidz
[email protected]If you don't have any kohlrabi, you can substitute another root vegetable, such as turnips or parsnips.
Malumburo 1905
[email protected]This salad is a great way to sneak some vegetables into your kids' diet. They'll love the sweet and tangy dressing.
Taraji Clayton
[email protected]I made this salad for a picnic and it was the perfect dish to share. It's light and refreshing, and everyone loved it.
Nicolette Brown
[email protected]This salad is a great way to use up leftover vegetables. It's also a great way to get your daily dose of vitamins and minerals.
Micheal Afowerki
[email protected]I'm not a big fan of radishes, but I loved this salad. The dressing is amazing and really brings out the flavor of the vegetables.
sanju gurung
[email protected]This salad is delicious and healthy. I love the combination of flavors and textures.
DAFDOUF Dorra
[email protected]I've made this salad several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Umar Bhai
[email protected]This salad is a great way to use up all those spring vegetables. It's simple to make and always a hit with my family.
Shanzay Shah
[email protected]I love this salad! It's so refreshing and flavorful. The combination of carrots, kohlrabi, and radishes is perfect, and the dressing is just the right amount of tangy.
Harmony Shaw
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the crunch of the vegetables and the tangy dressing. It's the perfect side dish for any summer gathering.
tota hader
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavor combination and the beautiful colors. It's definitely a recipe I'll be making again.
Robert Shea
[email protected]This salad is a delicious and refreshing way to enjoy the flavors of spring. The carrots, kohlrabi, and radishes are all crisp and flavorful, and the dressing is light and tangy. I especially liked the addition of the herbs, which added a nice pop of