Korean Carrot and White Radish Salad

1 medium size carrot, julienne
1/2 lb. white radish, julienne (daikon)
1 t. salt
1 T. sesame oil
1 T. rice vinegar
1/4 t. soy sauce
1/4 t. sugar
pinch cayenne

salad healthy vegetables vegan
Photo by Artem Bulbfish on Pexels.com

Put the carrot and radish in a bowl. Add the salt, mix well
and let sit for 1 hour. Drain thoroughly,
pressing out as much liquid as possible. Add the sesame oil,
vinegar, soy sauce, sugar, and cayenne.
Mix and eat.

chef murph 3 way

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