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Salad:
Dressing:
Allow the grated daikon to soak in ice water for 15 minutes, rinse, drain and pat dry.
Place the daikon, carrots, pomegranate seeds, and almonds in a serving bowl.
For the dressing, thoroughly mix all the ingredients and adjust seasoning to taste. Pour over the salad, toss well, cover and chill for 30 minutes.
Poster's Notes:
I prefer smaller daikons. Pomegranate is available most of the year at Jerusalem market.
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
1 2-pounds daikon (white radish), peeled and grated (use large holes to grate)
1 carrot, peeled and julienned
1 cup pomegranate seeds (from 2 pomegranates)
1/2 cup blanched almonds
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon sugar
Najmieh Batmanglij (my favorite cookbook writer) last book is an invitation to a dream of travel and food, the following recipe was posted on another group. The recipes are suitable in majority to a kosher home.