Day 297: Daikon & Carrrot Salad

~recipe & photo updated 2010~

2005 Original: Hmm. So what makes this daikon-carrot combination so average when this Daikon & Pepper Salad was sooo good?

Did last week's daikon have better taste or texture than tonight's which had been stored in the frig for a week? Not noticeably.
Was last week's first-time-ever daikon new and exciting and tonight's same and humdrum? Not likely.
Was it last week's white wine vinegar vs tonight's rice vinegar? Not likely.
Was it last week's 1/2 tablespoon of oil vs tonight's no-oil? Not likely.

Honestly, the only thing that makes sense is that the TEXTURE of daikon and pepper are a better match than the texture of daikon and carrot. Whatever it is, I'm still very high on daikon. Plus on the nutrition front, this salad is no-fat, low-calorie and low-carb -- so it's good on the healthful dimension. But next time, I'll make the Daikon & and Pepper Salad!

2010: For a second time, I found this salad just so-so. Instead I'd recommend either Carrot & Sesame Salad (or try adding its key ingredient, sesame oil, to this recipe) or Carrot Salad with Pomegranate.

WHY AREN'T THERE ♥s on ALL RECIPES from A VEGGIE VENTURE? During the original 'Veggie Venture', I cooked a vegetable in a new way every single day for an entire year -- YES, an entire year, crazy, I know. Many recipes were very good, others were fabulous, these are all marked with ♥s. Other recipes were so-so or plain bad -- obviously, no ♥s! Since the end of that first year, I publish only recipes that merit ♥s.


Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 4
2 tablespoons rice vinegar
2 teaspoons sugar
No oil (the inspiring recipe called for 1 tablespoon of safflower oil)
1/2 teaspoon kosher salt (the specified 1 teaspoon was way too much)
2 carrots (about 1/2 pound), peeled and grated or diced
1/2 pound daikon, peeled and grated or diced

Sesame seeds, for garnish, optional

Stir together the vinegar, sugar, oil (if using) and salt in a medium bowl. Add the carrots and daikon and stir to coat. Let rest for 30 minutes, stirring occasionally. Transfer to a serving bowl and if you like, top with a few sesame seeds.

GRATING vs DICING In 2005, I diced the carrot and daikon as suggested by the recipe. In 2010, however, I grated the carrot and daikon, thinking that it would be easier and quicker for the vinegar to penetrate the vegetables. Sure enough, it was.

NUTRITION ESTIMATE (How many calories in Daikon & Carrot Salad? How many Weight Watchers points in Daikon & Carrot Salad?) Per Serving: 43 Calories; 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 10 g Carb; 3 g Fiber; NETCARB 7; 19 mg Calcium; 0 mg Iron; 346 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

TODAY'S VEGETABLE RECIPE INSPIRATION Vegetarian Celebrations by Nava Atlas, my favorite cookbook from the years when I didn't eat meat

© Copyright Kitchen Parade 2006