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1 big radish/daikon
Cut all vegetables to "julienne" cut in matchstick strips. (If you have food processor or any other kind of shredder you can use those, but the bell peppers, you have to cut julienne by hand).
In a shaker put all the dressing ingredients, Shake well; taste and pour over salad 1 hour before serving.
This salad is very colourful and light.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 each green, red, and yellow bell pepper
1 big carrot
1-2 cucumbers
6 green onions
5 tbsp. lemon juice
3 tbsp. salad oil
salt and freshly ground pepper