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LIFESTYLE
1 Cut the daikon and carrot into thin strips about
1cm wide and 2mm thick. Slice the kombu into
very thin shreds. Combine the kombu with the veg,
sprinkle them with salt and massage it into them,
then leave to sit for about 20 minutes to tenderise.
2 Meanwhile, stir together the sugar, vinegar and
yuzu zest or lemon zest. Squeeze any excess liquid
out from the veg, then toss the vegetables in the
vinegar dressing. 3 Taste and add salt as needed. This
can be enjoyed straight away, but it is best after about
an hour in the fridge to soak up some of the dressing.
MAKES 4 SMALL SIDE DISHES
12cm chunk of daikon, peeled
1 largish carrot, peeled
10g kombu (about a 10cm square), rehydrated
1 tbsp caster sugar
3 tbsps rice vinegar
a few strips of yuzu zest or lemon zest
CARROT AND DAIKON NAMASU LIGHTLY PICKLED SALAD
marty
(Marty)
#1